Flour tortillas may be substitutted for corn tortillas.
The idea of tortillas being filled and used for wrapping various foods originated with the Aztecs. Referring to the wrapped food dish as an "enchilada," however, dates from 1885 in the United States, according to Margaret Parker of Neumann College. The word "enchilada" refers to "chili." A corn tortilla dish dipped in chili sauce is often served in Mexico. The recipe in Mexico for enchiladas varies greatly from the American enchilada recipe. Chicken enchiladas with white sauce have a variety of recipes, but they all feature common ingredients.
Instructions
1. Melt the butter in a medium saucepan. Stir in the flour and the chicken broth. Heat until bubbles form. Add sour cream, green chilies and cayenne. Stir. Remove from heat.
2. Place the chopped onion and chicken into the empty bowl. Add 3/4 cup of the mixture from the saucepan. Stir.
3. Spray the glass baking dish with non-stick baking spray. Turn the oven on to 350 degrees Fahrenheit. Lay a piece of aluminum foil on the counter to fold the enchiladas on. Keep the bowl of ingredients nearby.
4. Lay a tortilla on the aluminum foil. Fill it with about 1/3 cup of chicken mixture. Roll the tortilla up and lay it with the seam side down in the glass casserole dish. Repeat this step until each of the tortillas and all of the mixture is gone. Pour the remaining sauce on top of the filled tortillas.
5. Cover the baking dish with aluminum foil. Bake at 350 for 30 minutes.
6. Remove from the oven. Remove the aluminum foil. Sprinkle cheese and black olives over the top of the ingredients. Place it back into the oven long enough for the cheese to melt and lightly toast.
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