Recipe of the Week

Recipe of the Week
Chicken Enchiladas

Wine Recommendation—Tassel Ridge Rockets Glare Rosé


1 cup onion, chopped

¼ cup butter

¼ cup flour

2½ cup water

1 Tbsp chicken bouillon

1 8-oz carton sour cream

3 cup cooked chicken

2 cup cheddar cheese, shredded

1 cup green chilies, chopped

½ tsp chili powder

10 12-inch tortillas


Boil water and add bouillon to make broth. In skillet, sauté onion in butter; stir in flour. Add broth to flour mixture and cook until thick. Remove from the heat and add sour cream. Set aside 1/3 sauce mixture. In a mixing bowl, combine two-thirds of the remaining sauce with cubed chicken. Add 1 cup cheese, chilies, pimiento, and chili powder; mix well. Put chicken filling into tortillas, roll up and place into a 9 x 13 inch pan. Pour remaining sauce over and add 1 cup cheese on top. Bake at 350°F for 25–35 minutes.

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