Chicken Enchilada Bake
Chicken Enchilada Bake is an moderately easy dinner. Made with 1 c. chopped onion, 1/4 c. margarine, 1/4 c. flour, 2 1/2 c. water and 1 tbsp. chicken bouillon granules, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Saute onion in margarine until tender. Stir in flour and add water and bouillon.
Cook and stir until sauce thickens and bouillon dissolves.
Remove from heat and stir in sour cream.
Combine 1 cup sauce, chicken, 1 cup cheese and chili powder, mixing well.
Dip each tortilla into remaining sauce to soften.
Fill each with equal portions of chicken mixture.
Roll up.
Arrange in a lightly greased 13 x 9-inch baking dish.
Spoon remaining sauce over enchiladas; sprinkle with remaining cheese and parsley.
Bake for 25 minutes or until bubbly.
π· Perfect Pairings
Complete your meal with these
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