Bella’s Enchiladas


1 cup chopped onion
½ cup chopped green bell pepper
2 T butter
2 cups chopped cooked chicken
4 oz can green chili peppers (rinsed, seeded, and chopped)
3 T butter
¼ cup all-purpose flour
1 tsp ground cumin
¾ tsp salt
2 ½ cups chicken broth
1 cup dairy sour cream
1½ cups shred Mexican cheese
12 6 inch tortillas


Preheat oven to 350 degrees. In large saucepan cook onion and green pepper in the 2 T butter till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.

In same saucepan melt the 3 T butter. Blend in flour, cumin, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the chicken. Fill each tortilla with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. Serves 6.

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