Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 soft taco shells - we prefer corn
2 c cooked, shredded chicken
2 c shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 c chicken broth
1 c sour cream
1 (4 oz) can diced green chilies
1 (4 oz) can fire-roasted diced jalapeños- optional
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Directions: |
Directions:1. Preheat oven to 350º.
2. Grease a 9x13 pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place in pan.
5. In a 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.
6. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
7. Pour over enchiladas and top with remaining cheese.
8. Bake 22 min and then under high broil for 3 min to brown the cheese. |
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Personal
Notes: |
Personal
Notes: This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least. My kids love them. I even add fire roasted diced jalapeños for some extra flavor
If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
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