White Chicken Green Chile Enchiladas from crackedupkitchen.blogspot.com
12 corn tortillas
3 cups shredded chicken
seasoned salt & pepper for chicken
3 cups shredded monterey jack cheese, divided
3 Tb butter
3 Tb flour
1 c. sour cream
1 can chicken broth (2 cups)
salt & pepper
1 7 oz can diced green chiles
cilantro for garnish
Preheat oven to 400. Mix 1 1/2 cups cheese with the chicken after seasoning the chicken well. Either roll the enchiladas individually or dice the tortillas into 1'' squares and layer half the tortillas on the bottom of a 9x13 pan. Top with the chicken/cheese mixture and layer the other half of the tortillas on top.
In a large skillet melt the butter and sprinkle the flour in, stir and let cook 1 minute. Add the chicken broth and whisk until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Taste and adjust salt and pepper to yourliking. Pour the sauce over the enchiladas and top with the remaining cheese. Bake 20-25 minutes. Sprinkle with cilantro at the end if desired. Enjoy!
No comments:
Post a Comment