I've been on a Mexican food kick lately. I love that most of the recipes are easy to make but still have great flavor. This recipe for White Chicken Enchiladas with Green Chile Sour Cream Sauce was no exception. 
I actually cooked the chicken and made the green chile sauce over the weekend so all I had to do was assemble the enchiladas and put them in the oven alongside the Mexican Sour Cream Rice, which I also made over the weekend to save time during the week.
The only thing I'd change next time is add some of the sauce to the chicken filling. They were a little dry and really needed the sauce to bring everything together.
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Cassie Craves
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
Preheat oven to 425 degrees.
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.
Mix together 1 cup of the cheese, 1 cup of the sauce 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. Pour remaining sauce over the top of the enchiladas; sprinkle with remaining shredded cheese.
Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
Thứ Ba, 22 tháng 2, 2011
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Đăng ký:
Đăng Nhận xét (Atom)
0 nhận xét:
Đăng nhận xét