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