Sour Cream Sauce

I'm not Mexican, but I love to eat Mexican foods, the mild stuff, anyways!  Wanted to reuse some of the leftovers from a Spanish Rice Casserole from last night.  I threw in some extra diced chicken, some more cheese, a little bit more seasoning, and rolled it up into a dinner I will have more leftovers, I think!  (As not everyone is eating at home tonight.)  I like to taste my foods while I make them.  I had to exercise some self-control to stop eating the sauce on top of these burritos!  Oh, my son went "nuts" over the sauce as well.  I hope you like it, too!

Recipe adapted Sour Cream Sauce for Enchiladas and Chimichangas.

Ingredients:
1/4 cup butter or margarine
1/4 cup flour
1 3/4 cup chicken broth (I used water & 1 large bullion cube)
1 cup shredded jack/cheddar cheese
1/2 cup sour cream
1/2 cup milk

In a medium saucepan, over medium heat, melt the butter.  While whisking, gradually, add the flour and chicken broth, smoothing out all lumps as they appear.  Remove from heat.  Then, add the shredded cheese.

Stir until the cheese is melted.  Then, add the sour cream.  I had to stir in some milk to get the creamy consistency I was looking for, to spread over the burritos.

Spread this over your favorite burritos or enchiladas.  If you'd like sprinkle some extra cheese as a garnish, over the sauce.  Bake at 350 degrees for about 30 minutes, until hot  and bubbly.  

Mexican Chicken Casserole

When I was growing up, we ate a lot of this!  It was so good.  It's been a while since I last made it.

Ingredients:
1 can cream of chicken soup or homemade (2 cups)
1 can diced mushrooms
1 can diced tomatoes
1 can diced green chilies
2 cups chunky cooked chicken
8 oz shredded cheese or Velveeta
tortilla chips (crushed)

Preheat oven to 350 degrees.  Spray with a non-stick cooking a 9x13 pan.  Except for the chips and cheese, combine all ingredients and warm up together, slightly, to reduce cooking time in oven.  (If using 1 can of cream of chicken soup, you may want to fill up the empty can with milk, to make it creamy.  I used homemade.)

Apply a couple cups of the sauce on the bottom layer, then crushed chips, and sprinkle w/ cheese.  Continue in the same pattern, ending with the cheese sprinkled on top.  (I used 2 cups of sauce for each layer and smoothed it over the chips.)

Cover and bake for 20 minutes, or until bubbly.

Kid tested and approved.

*To cut down on cost, I used fresh mushrooms, tomatoes, & green chilies I portioned and placed in freezer during the summer months.