I used to love a certain recipe for chicken enchiladas. But it called for cream of chicken soup. When I got sick, my health became such that I didn’t want to eat that too often (and sometimes couldn’t). So I came up with my own “similar”recipe.
We like to make a double batch & have it two nights.
For vegetarian, you could use vegetable broth and maybe substitute some good mushrooms for the chicken.
For gluten free, you could substitute whatever you use to thicken gravy and gluten-free tortillas.
Chicken Enchiladas, All-Natural and Creamy
2 T oil
2 T chopped onion
¼ t. chili powder
Saute.
2 T flour
Mix into onions until smooth. (This is a roux.)
1 ½ c. chicken broth
Add slowly and boil for 2 minutes.
3 c. cooked & cut-up chicken
1 T or more green chilies, chopped
Salt & pepper to taste
1 t. lemon or lime juice
Mix into broth mixture. Roll up into:
12 to 14 flour tortillas
Place chicken-filled tortillas in a greased 9 X 13 pan, seam side down. (OR freeze them to use later and make sauce later.)
Sauce:
1 T onions
6 T oil
Sauté until onions are translucent.
6 T flour
Stir into onions until smooth.
4 c. broth
Add slowly & boil 2 minutes.
Salt & pepper to taste
½ c. sour cream
Stir in until smooth.
Spoon sauce over the chicken enchiladas in the greased pan.
Bake at 350 about 20 minutes.
1 c. shredded cheese
Sprinkle on and put back in oven until melted.
BTW, I often write (or re-write) recipes like this, with directions right after ingredients, because of my Non-verbal Learning Disorder. The short explanation is that people with NVLD often have trouble with tracking things visually. So I like to have the directions right next to the ingredients rather than having to look back and forth between a list and the instructions. Hope it doesn’t bug you. LOL
Christa Upton Black Hills Picture Books Edgemont, SD 57735
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