twitterfacebook
homeaboutproductsorderawardsmediacontact

RECIPES

Timoteo's Killer Machaca

Queso Timoteo

Timoteo's 3-Bean Chili

Timoteo's Mellow Mango Salsa

Timoteo's Sour Cream Chicken Enchiladas

Arrozī Timoteo (Spanish Rice)

TIMOTEO'S SOUR CREAM CHICKEN ENCHILADAS

Amount

Ingredient

1/4 Cup butter
1/4 Cup Flour
2 Cups Chicken Stock
1 cup Sour Cream
1/4 - 1/2 Cup Vegetable oil
12 Soft Corn Tortillas
4 Cups Chicken Cooked and Chopped
2 Cups sliced pickled jalepeno peppers (optional), or to taste
3/4 Cup finely chopped onions
2 cups shredded Monterrey Jack cheese
1 Jar SALSA TIMOTEO'S SALSA VERDE

Preparation

  1. Melt butter in saucepan over low heat. Slowly stir in flour until smooth. Gradually add Chicken Stock.

  2. Cook over medium heat stirring constantly until mixture boils and thickens. Remove from heat and stir in Sour Cream. Set aside and keep but don't allow it to boil.

  3. Pre-Heat oven to 350 degrees. Lightly coat bottom of 8 X 10 or 9 X 13 shallow baking pan with sour cream sauce. Heat vegetable oil in small skillet over low heat. Add tortillas one at a time just until tortillas are soft. maybe a 4-7 second dip. Drain excess oil.

  4. Place equal amounts of cooked chicken and cheese in the center of each tortilla. Then add jalepenos, onions, and one tablespoon of Salsa Timoteo's Salsa Verde in the center of each tortilla. Roll tortillas around filling and place close together in baking pan seam side down. Save 3/4 Cup of the cheese.

  5. Pour remaining sour cream sauce over enchiladas and sprinkle with remaining cheese. Bake 15-20 minutes or until cheese melts and sauce bubbles.

  6. Serve garnished with your favorite SALSA TIMOTEO!