creamy chicken enchiladasagna
This recipe is adapted from one we got from Phil's folks for Creamy Enchiladas. With 3 kids and a busy farm schedule, making what we call "enchiladasagna" (or sometimes called stacked or layered) enchiladas is just so much easier and efficient for us!
1 T. flour
1 cup chicken stock (from crockpot poached chicken)
1 pint whipping cream
Approx. 4-6 green onions, chopped
1 tsp. salt
black pepper
1 pint sour cream
corn tortillas
3-5 cups cooked chicken (also from crockpot poached chicken)
1 jar pimentos
grated sharp or mild cheddar cheese
1. Preheat oven to 350 degrees.
2. Mix flour with stock and heat till sightly thickened.
3. Add cream, onion, salt, pepper.
4. Bring to a boil, then reduce to simmer. Stir in sour cream till well mixed and take off heat.
5. In 9X13 pan, place a small layer of chicken in bottom of pan.
6. Next cover with a layer of tortillas, enough to cover the pan, approx 6 tortillas (some might need to be torn or cut to make them fit).
7. Cover the tortillas with the cream sauce. Then layer chicken, pimentos and cheese.
8. Repeat 6 and 7 until the entire pan is filled. Finish with cheese on top.
7. Bake covered in a 350 degree oven for 15-25 minutes, if made freshly. Can also be made up and refrigerated uncooked overnight, then heated in a 350 degree oven 45 minutes—1 hour.
1 T. flour
1 cup chicken stock (from crockpot poached chicken)
1 pint whipping cream
Approx. 4-6 green onions, chopped
1 tsp. salt
black pepper
1 pint sour cream
corn tortillas
3-5 cups cooked chicken (also from crockpot poached chicken)
1 jar pimentos
grated sharp or mild cheddar cheese
1. Preheat oven to 350 degrees.
2. Mix flour with stock and heat till sightly thickened.
3. Add cream, onion, salt, pepper.
4. Bring to a boil, then reduce to simmer. Stir in sour cream till well mixed and take off heat.
5. In 9X13 pan, place a small layer of chicken in bottom of pan.
6. Next cover with a layer of tortillas, enough to cover the pan, approx 6 tortillas (some might need to be torn or cut to make them fit).
7. Cover the tortillas with the cream sauce. Then layer chicken, pimentos and cheese.
8. Repeat 6 and 7 until the entire pan is filled. Finish with cheese on top.
7. Bake covered in a 350 degree oven for 15-25 minutes, if made freshly. Can also be made up and refrigerated uncooked overnight, then heated in a 350 degree oven 45 minutes—1 hour.