Watkins chicken enchiladas

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Recipe by: theun

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts WATKINS Garlic Liquid Spice
1 c Chopped onion
1/4 c All-purpose flour
1 cn (15 ounces) tomato sauce
1/2 c Water
1/4 c WATKINS Inferno Hot Pepper
Sauce
1 tb WATKINS Chicken Soup base
1 ts WATKINS Mexican Oregano
1 ts WATKINS Cumin
1 c Sour cream
3 c Finely chop cooked chicken
2 c Shredded Cheddar Cheese
1 cn (4 ounces) green chiles
12 16 inch corn tortillas
Chopped tomato
Sliced green onions
Sour cream

The chopped tomato, sliced green onions and sour cream are for
garnish, use the amount you desire.

In medium saucepan, heat Garlic Liquid Spice over medium heat. Add
onion;saute' until tender. Stir in flour;mix well. Stir in tomato
sauce and next 5 ingredients. Cook and stir until mixture begins to
boil and thicken. Remove from heat;slowly stir in sour cream. In
large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, and
green chiles;mix well. Dip one tortilla at a time into remaining
sacue to soften. Place on a plate and spoon on some of the chicken
mixture;roll up. Arrange in greased 13-x9-inch baking dish. Spoon any
remaining sauce on top. Sprinkle with remaining cheese. Bake at 350
degrees for 25 minutes or until bubbly. Garnish as desired.

Formatted for MM by Diana Eichman.

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