Chicken Enchiladas With Green Chili & Sour Cream Sauce
From wynnebaer 13 years ago
- 1 hour to make
- Serves 4
Found this recipe on the blog Six Sister's Stuff. Loved it but next time I would add some salsa to the chicken mixture to kick it up a little as we like spice around here.
Ingredients
- 8 soft flour tortillas shopping list
- 2 cups cooked, shredded chicken shopping list
- 2 cups shredded monterey jack cheese (I used a Mexican blend) shopping list
- 3 Tbsp. butter shopping list
- 3 Tbsp. flour shopping list
- 2 cups chicken broth shopping list
- 1 cup sour cream shopping list
- 1 (4 oz) can diced green chillies shopping list
- 1 tsp dried cilantro (I used parsley) shopping list
- 1/2 tsp onion powder shopping list
- 1/2 tsp garlic powder shopping list
- 1/4 tsp black pepper shopping list
- 1/2 tsp chili powder (optional) shopping list
How to make it
- Preheat oven to 350 degrees
- Grease a 9x13 pan using non-stick cooking spray
- Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan
- In a medium sauce pan, melt butter, stir in flour and cook 1 minute
- Add broth and whisk until smooth
- Heat over medium heat until thick and bubbly
- Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder (Make sure that you don't bring this to a boil- you don't want to have curdled sour cream)
- Pour over enchiladas and top with remaining cheese
- Bake 20-22 minutes and then place under high broil for 3 minutes to brown the cheese
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