Sunday, February 5, 2012

Yummy to My Tummy: Sour Cream Chicken Enchiladas

This was another dinner success last week from Confessions of a Kitchen Diva.  I made a few revisions to the original, which called for dipping each tortilla in sauce before filling it & then folding it to completely encase the filling.  I also used a 7-oz can of green chilies instead of the smaller one, at Justin's request.  Just a warning: the leftovers were too soggy for my liking, even when reheated in the oven.  Halve the recipe for a smaller crowd or invite someone to join you for dinner.  I think it's my favorite chicken enchilada recipe yet!

Sour Cream Chicken Enchiladas

2 T butter
1 medium onion, chopped (1 C)
1/2 C chopped green bell pepper
2 C chopped, cooked chicken
1 can (4 oz) chopped green chilies
3 T butter
1/4 C all-purpose flour
1/2 tsp coriander
3/4 tsp salt
2 1/2 C chicken broth
1 C sour cream
1 1/2 C shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas

Preheat oven to 350 degrees.  Melt 2 tablespoons butter in a large skillet.  Saute onion & bell pepper until limp.  Remove from skillet & combine with chicken.  Add green chilies.  Set aside.

In the same skillet, melt 3 tablespoons butter; blend in flour, coriander & salt.  Cook over medium-high heat 1 minute, stirring constantly.  Slowly stir in chicken broth; bring to a boil & cook until thick & bubbly, stirring constantly.  Remove from heat & stir in sour cream & 3/4 cup cheese.  Stir 1 cup of the sauce into the chicken mixture.

Spoon chicken mixture into tortillas, roll up & place in a lightly greased 9x13-inch baking dish.  Pour remaining sauce over tortillas.  Cover pan with aluminum foil & bake 20 minutes.  Remove foil, sprinkle with remaining cheese & return to oven for 5 additional minutes or until cheese is melted.

1 comment:

Ashlee said...

I may have missed it, but where does the Chicken Broth come into play?