There was schooltime upstairs...
riding Pappaw's shoulders...
and getting rocked by Mamaw Kat.
Chicken-Sour Cream Enchiladas
1 medium onion, chopped
1 tablespoon olive oil
2 cups chopped cooked chicken
1 16 ounce carton of sour cream, divided
4 cups of shredded Monterrey Jack cheese, divided
12
1 (16-ounce) carton sour cream, divided
4 cups (16 ounces) shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas
1 can rotel
1 ¼ cups milk
2 tablespoons all-purpose flour
Saute onion in hot oil over medium-high heat 5 minutes or until tender.
Stir together chicken, ¼ cup sour cream, and 1 ½ cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9-inch baking dish.
Whisk together rotel, milk and flour in a saucepan over medium heat; gradually add remaining 2 1/12 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
Bake enchiladas at 400 degrees for 20-25 minutes or until bubbly.
Anyway, Caroline was thrilled Mamaw Kat and Pappaw came to her little performance, but were even more excited to get to spend some playtime with them too. Come back again soon!




1 comment:
We love that French Toast Casserole! I actually have that on my menu for sale from What's For Dinner?
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