Recipe

Sour Cream Cheesy Green Chile Enchiladas Recipe

	Michkali / All my dishes 1 year ago This seems to turn out great every time. Great as leftovers too. Go happy with the cheese. Prep:810m Cook:2530m Servings:5	Michkali
	chicken cheese chili pepper enchilada sour cream

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Ingredients

2 cups cooked , shredded chicken breasts

2 cloves fresh garlic, minced

1/2 cup onion, finely chopped

1/2 cup green pepper, finely chopped

1 TBSP EVOO

1 TBSP butter

2 heaping TBSP flour

2 cups chicken broth

1-2 cans of green chiles

1/2 tsp sea salt

4 cups Monterey jack cheese or blend of mexican cheeses

1/2 cup sour cream

flour tortillas

Paprika

Cilantro

Salsa verde * (optional, but adds color and additional flavor...r, esp for left overs)

* salsa verde ..the mexican variety ..a green sauce that is made with tomatillos, peppers, and onions ..sometimes cilantro and lime . You can usually find it in the mexican food ailse in a can which is much cheaper than a bottled salsa.

Directions

Bake chicken breast , cool , and shred

Sautè garlic, onion, green pepper in EVVO and butter until slightly tender.

Stir in flour and cook for about 1-2 minutes.

Add chicken broth, mix until smooth and cook until thickened.

Add chilies and salt.

Add 1 1/2 cups cheese and stir until smooth.

Reduce heat

Add sour cream and stir until smooth.

If tortillas are not pliable, slightly warm.

Place a large scoop of chicken, cheese, and sauce in the center of each tortilla. Roll up and place seam side down in a oiled large baking dish, I use a 8 x 8 casserole dish which takes 5 well stuffed tortillas perfectly . Though the recipe would probably do 8 if you had to push it. But they also heat up better later if they are fatter.

Pour remaining sauce over all the rolled up tortillas and sprinkle remaining cheese on top. Add a few shakes of paprika. Bake , covered about 25-30 minutes, Uncover and broil for 2 minutes just to add a nice brown tint to the enchiladas.

Garnish with salsa verde and cilantro.

Grab a Cerveza and enjoy!

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