Monday, October 10, 2011

New Meal Monday: Chicken Enchiladas with Green Chili Sour Cream Sauce

I love chilies and and I love chicken. That's why, when I came across this recipe on Pinterest a few weeks ago, I quickly pinned it, knowing I wanted to make it. Just a few weeks later I found Monterrey Jack cheese half off at Safeway, so I knew it was fate. This recipe and I were meant to find each other.

I made these enchiladas last week and took some fun pictures with my camera. Since I can't find the USB cord (oh, the joys of having a mobile child), and we had leftover chicken and cheese, and they're just plain delicious, I decided to make them again.

Chicken Enchiladas with Green Chili Sour Cream Sauce
adapted slightly from Let's Dish

(note: I reduced all ingredients by half, except the green chilies; the original recipe calls for one whole can)
4 soft taco size flour tortillas
1 cup shredded Monterrey jack cheese
1 cup shredded cooked chicken
1.5 tablespoons butter
1.5 tablespoons flour
1 cup chicken broth
1/2 cup sour cream
1 (4 oz) can diced green chilies

Combine the chicken, half the cheese, and half the can of chilies in a small bowl. Divide the mixture between the tortillas. Roll the tortillas and place, seam down, in a greased glass baking dish.
Melt the butter in a medium saucepan over medium heat. When butter is melted, add flour and stir until completely incorporated. Next, add chicken broth and cook for about a minute, or until the mixture has thickened and begins to bubble. Add the sour cream, chilies, and remaining cheese. Stir until sour cream and cheese are completely melted. If you want an extra cheesy sauce (and who doesn't?) add more cheese. Pour sauce over enchiladas,
Sprinkle with additional cheese, if desired. Bake at 425 degrees for 20-25 minutes, or until the tortillas are golden and the sauce is bubbly. And, if you have an oven that cooks as well as mine, you might want to rotate the baking dish halfway through the cooking time.
Even my husband, who has an eagle eye for anything "green" in his food, loved these. I always make half a batch anytime I try a new recipe, since we don't want to be stuck with leftovers if the meal is a dud, but this is one that I'll definitely be making a whole batch of next time.

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