Recipes

• ¼ cup, plus 2 tbsp. Hiland Butter
• 1 cup thinly sliced onion
• 1 cup thinly sliced green pepper
• ¼ cup Shawnee Mills All-Purpose Flour
• 2 cups chicken broth
• 1 (8 oz.) container Hiland Sour Cream
• 1 (4 oz.) can diced green chiles
• 12 corn tortillas, or 6 small flour
• 4 Fast Classics Flame Roasted Chicken breasts, cooked, diced
• 2 cups shredded Hiland Hot Pepper Jack cheese
• ¾ cup finely minced onion
• 1 tsp. garlic powder
• ½ tsp. chili powder
• ¼ tsp. ground cayenne pepper

Instructions

Preheat oven to 400 degrees. Melt 2 tablespoons butter in large sauté pan. Add sliced onions and green pepper, and sauté until vegetables are tender, about 10 minutes; remove from heat. Meanwhile, melt ¼ cup butter in a saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly; gradually add broth. Cook and stir until thickened and bubbly. Remove from heat; stir in sour cream, green chilies and onion-green pepper mixture. Add garlic powder, chili powder, and cayenne pepper, blending well. Pour half of sour cream mixture into a lightly greased 9 X 13-inch baking dish; set remaining mixture aside.To assemble enchiladas, spoon 2 heaping tablespoons chicken, 1 tablespoon of cheese, and 1 tablespoon minced onion down the center of each tortilla. Roll up tortillas, place seam side down, in prepared dish. Pour remaining sour cream mixture over enchiladas. Bake at 400 degrees for 25 minutes, or until hot and bubbly. Sprinkle with remaining cheese; bake 5 minutes longer, or until cheese melts.

Filed Under

• Poultry