Sunday, November 28, 2010

Creamy Chicken Enchiladas

I found this recipe on the web, and did a little mod to it so it's like our family likes :) If you want the original recipe, check out under Chicken Enchiladas with Creamy Green Chile Sauce.

Before you begin, read all the instrutions. And have all the sour cream, chicken broth, chile drained etc. Once you begin cooking the sauce, it goes fast and you don't have time to measure it all out once its on the stove. I know this might sound funny, but it's such a help to have it all measured out and at your fingertips.


12 flour tortillas, or about 6 of the Bountiful Basket xl wrap sized ones

3 cooked boneless chicken breast, cut or shredded

10 oz (or more) Montery Jack cheese, the preshred blend with Colby works well too.

3/4 cup minced onion, or about 1/4 cup dehydrated minced.

*If you are using the dried minced onion, I put it in with the chicken and gave it a good shake to distribute.*

1/4 cup butter

1/4 cup flour, all purpose

2 cups Chicken broth (or a 14.5 oz can with about 1.5oz water to make 16oz - cause I hate leftover chicken broth sitting in the frigde looking to spill)

1 cup sour cream (reduced fat works well too)

4oz can chopped green chilies, drained

Green onion and chopped fresh cilantro if desired.


1.Preheat oven to 375 degrees F

2.To help make your tortilla more pliable, I nuked them inbetween moist paper towels for about 20-30 seconds. Just enough to warm them, not cook em dry.

3.Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan (a spray of non stick spray works fine too, or if you us PC cookware that has been seasoned you won't need anything). If you are using the BB tortilla, then you will only need 6 of the xl ones. I rolled them up with the cheese and chicken/onion mixture and laid them lengthwise in the pan. Then when I served them, I just made a cut down the middle so it made 12 smaller servings.

4.Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Honestly, I did not whisk this all the time once the broth was added. Just kept an eye on it and stirred it occasionally. It cooks up pretty quickly. Mix in the sour cream and chiles, heat thoroughly but do not boil, I just needed to stir it all up fairly well and it was hot. Pour mixture over the enchiladas.

5.Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro if you like.

We love this recipe, and it makes cooking satisfying for me since you make the sauce and aren't just tossing in preprepared cream of something soup. You can control what goes in, a little or a lot, and how much flavor you like.


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