Chicken and Sour Cream Enchiladas

  • 2 pints Shamrock Farms Sour Cream
  • Two cups cooked and chopped chicken breast
  • 2 cloves of garlic, minced
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 Tablespoons oil or butter
  • 2 Tablespoons flour
  • 2 cups chicken broth or boullion
  • 1 can mild green chilies, chopped
  • 4 cups Monterrey Jack cheese, grated
  • Paprika, salt and pepper as desired
  • 6 flour or corn tortillas
Cooking instructions
  1. Cook and chop chicken and set aside. Saute garlic, onion, and peppers in 2 T. oil or butter until tender. Stir in flour and cook for one minute. Add chicken broth and cook until thickened. Add chilies, then reduce heat. Add Shamrock Farms Sour Cream and one cup of the cheese. Stir until smooth.
  2. Dip each tortilla in sauce. Place a large spoonful of chicken, sauce and cheese in the center of each tortilla. Roll up and place in ungreased baking pan. Pour remaining sauce over all. Sprinkle remaining cheese on top. Bake at 350 degrees for about 25-30 minutes or until cheese is slightly browned.
  3. Serve with avocado, lettuce, tomato and salsa on top.