May 24, 2011

Chicken Enchiladas with Green Chile Sour Cream Sauce

I found this recipe on a blog called Let's Dish last month, and I've already used it twice. The second time we ate these enchiladas was even better than the first. 

The enchiladas are creamy, cheesy and have just the right amount of spice. Did I mention I have a slight obsession with green chiles lately? I don't know what's wrong with me. Anyway, I absolutely love them and love that they are different than traditional enchiladas. I've never been a huge fan of enchilada sauce, but I do love me some good sour cream. Muy bien!
Chicken Enchiladas with Green Chile Sour Cream Sauce
8-10 soft taco size flour tortillas  {La Flor Tortillas are the best}
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish (optional)

1.   Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
2.   In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.



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