Chicken Enchiladas, All-Natural and Creamy

I used to love a certain recipe for chicken enchiladas.  But it called for cream of chicken soup.  When I got sick, my health became such that I didn’t want to eat that too often (and sometimes couldn’t). So I came up with my own “similar”recipe.

We like to make a double batch & have it two nights.

For vegetarian, you could use vegetable broth and maybe substitute some good mushrooms for the chicken.

For gluten free, you could substitute whatever you use to thicken gravy and gluten-free tortillas.

 

Chicken Enchiladas, All-Natural and Creamy

2 T oil

2 T chopped onion

¼ t. chili powder

            Saute.

2 T flour

            Mix into onions until smooth.  (This is a roux.)

1 ½ c. chicken broth

            Add slowly and boil for 2 minutes.

3 c. cooked & cut-up chicken

1 T or more green chilies, chopped

Salt & pepper to taste

1 t. lemon or lime juice

            Mix into broth mixture.  Roll up into:

12 to 14 flour tortillas

            Place chicken-filled tortillas in a greased 9 X 13 pan, seam side down. (OR freeze them to use later and make sauce later.)

Sauce:

1 T onions

6 T oil

            Sauté until onions are translucent.

6 T flour

            Stir into onions until smooth.

4 c. broth

            Add slowly & boil 2 minutes.

Salt & pepper to taste

½ c. sour cream

            Stir in until smooth.

            Spoon sauce over the chicken enchiladas in the greased pan.

            Bake at 350 about 20 minutes.

1 c. shredded cheese

            Sprinkle on and put back in oven until melted.

BTW, I often write (or re-write) recipes like this, with directions right after ingredients, because of my Non-verbal Learning Disorder.  The short explanation is that people with NVLD often have trouble with tracking things visually.  So I like to have the directions right next to the ingredients rather than having to look back and forth between a list and the instructions.  Hope it doesn’t bug you.  LOL

 

Christa Upton  Black Hills Picture Books  Edgemont, SD  57735

           

About Christa Upton

I am a wife and mother of three children ages 11, 14, and 18. I used to be a stay-at-home mom (teaching piano & dance, volunteering, etc). From 2007 to 2010, I suffered accidental Toxic Injury (also called Multiple Chemical Sensitivity or MCS). MCS has had major impact on our family, but the forced time in bed has given me time to write. So far, I have published 4 children's books (2 in e-book format on Kindle, one in Print-on-Demand at CreateSpace, and one printed by a local printer). Sometimes I miss my old life, but I love writing for children!
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