Butterfly Wings

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Sour Cream Enchilada Sauce May 11, 2010

Filed under: Dinner — anet smith @ 8:55 pm

1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chilies

I used the broth (low sodium) that I had cooked chicken breasts in the day before in the crockpot. I also used fresh (frozen) roasted chilies (I didn’t cut them up very much and actually laid them across part of the enchiladas. I only had “hot” and didn’t care to have them and knew they would be too hot for the boys) and margarine instead of butter.

Melt Butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies. Pour evenly over enchiladas.

I got the recipe from somewhere on the internet. Again, sorry for not giving proper credit. I have no idea where it came from.

The last picture is the completed meal. I served it with fresh fruit.


3 Responses to “Sour Cream Enchilada Sauce”

  1. yumm these look great

  2. Thanks for sharing. I’m sure we’ll be making that soon. I’ve just started making refried beans instead of buying them, so this will be a nice addition to our Mexican meals.

  3. J Says:

    Yummy, do you think Devon would fly down and pick us up for dinner at your house. 🙂

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