Monday, June 28, 2010

White Chicken Enchiladas with Green Chile Sour Cream Sauce ***

Another winner for us.  I just love this sauce.  It's actually very similar in taste to the Beefy Bean Burrito Casserole sauce, which I adore.  This one uses homemade ingredients instead of the cream soup, which is always a bonus.  I think next time, though, I'm going to actually shred the chicken.  I made the mistake of just dicing it, and the pieces were just a little too chewy.  Shredding it would spread it more evenly in the tortillas.  Overall, we were all crazy about the dish.  I served it with the Quick Spanish Rice.  This was really simple for as good as it tasted. 

(luckymommyto2boys ~ Amy ~ via Home Cooking with Sonya)

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chilies
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chilies. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.
Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

No comments: