I received a Better Homes and Gardens cookbook years ago for a wedding gift. Over 2 decades later this book is well loved and still my favorite. They have come out with new ones, but honestly, you can’t beat this version. I even purchased the old version for my daughter when she married.
This was one of the poultry recipes but I have altered it quite a bit. The video shows our version of their chicken enchiladas. This recipe will make one 9×12 pan.
- 2 Tablespoons butter
- Salt and pepper to taste
- 1 Teaspoon garlic or 2-3 minced fresh garlic cloves
- 1 cup sour cream
- 3 Tablespoons flour
- 16 oz shredded mozzarella cheese
- 1 cup chicken stock or broth
- 2-3 pounds chicken
- Flour or corn tortillas (I’ve only ever used flour)
Cook (your preferred method, or boil) the chicken. While it’s cooking, you can make the sauce:
Melt the butter over medium heat, add seasonings and garlic cloves if using. Cook until cloves are soft, or if using garlic powder, cook until the butter is melted.
Stir flour into sour cream until smooth. Add to the butter. Stir until blended, add chicken broth to mixture. Cook and stir until thickened and bubbly. Once it’s thickened, remove from heat.
Chop or shred cooked chicken. Reserve a third of the sauce to pour on top. Add chicken to remaining sauce.
Grease your pan. From here you can create enchiladas by rolling a large spoonful of chicken into each tortilla and placing them in the pan. Or, you can layer tortillas and the chicken mixture, similar to making a lasagna.
Bake covered at 350 degrees for 25 minutes. Sprinkle remaining mozzarella cheese on top, bake uncovered another 5 minutes.