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The enchilada reign continues over here.  With the blog to document it, it’s becoming quite a problem recurrence around here it seems like.  What’s random is that I’m 99% sure I only ate enchiladas at restaurants growing up, AND even crazier – I didn’t really like Mexican food! Well, Corrie loves Mexican food, and he loves enchiladas, so essentially 4 out of 5 recipes I come across out here in the blog-o-sphere end up making it onto our menu at one point or another since I’m little (a lot) dorky when it comes to him…

If you have cooked chicken on hand (or a rotisserie chicken available), these are an easy weeknight dinner.  What SHOCKED me, was that while I initially thought they were a little bland until the green chiles “built up” a little, Corrie had nothing but good things to say about these all the way through.

Easy, tasty, keeper!!

White Chicken Enchiladas with Green Chile Sour Cream Sauce

  • 8-10 soft taco size flour tortillas
  • 2 cups shredded Monterey jack cheese, divided
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 can chicken broth
  • 1 cup sour cream
  • 1 7-ounce can diced green chiles
  • Cilantro for garnish, if desired
  • Hot sauce, if desired
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.
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 sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.
Bake for 20 to 25 minutes.  If not “browned” enough for you, put under the broiler on low for just a minute, but make sure you watch it carefully! Sprinkle with cilantro, if desired.

Source: Cassie Craves; originally found at Home Cooking with Sonya