Thursday, June 15, 2017

Chicken Enchiladas with Sour Cream Sauce

Another amazing recipe Miss Mabel recently made for dinner.  This Chicken Enchiladas recipe is a welcome addition to our Mexican food round up!



When there are no left overs, you know it is a success ;)





Ingredients:

10 small, soft, flour tortillas
3 tbsp flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups cooked and shredded chicken (use a rotisserie chicken)
3 cups Monterey Jack cheese - shredded
3 tbsp butter
4oz can diced, green chillies

Directions:

1.  Preheat oven to 350 degrees F.

2.  Combine shredded chicken and 1 cup of cheese.

3.  Fill tortillas with the mixture above and roll each one, then place them in a greased 9" x13" baking dish.

4.  Melt butter in a pan over medium heat.

5.  Stir flour into butter and whisk for 1 minute over heat.

6.  Add broth and whisk together.  Cook over heat until it's thick and bubbles up.

7.  Take off heat and add in sour cream and chilies.  (Be careful it's not too hot or the sour cream will curdle.)

8.  Pour mixture over enchiladas and add remaining cheese to top.

9.  Bake in oven for 20-23 minutes, then you will want to broil on high for 3 minutes to brown the cheese.

Enjoy!

~  Patty  ~

2 comments:

  1. Thanks for sharing this recipe. It looks like something that we would like and it seems simple.

    ReplyDelete
  2. Thanks for sharing this recipe. It looks like something that we would like and it seems simple.

    ReplyDelete

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