Tuesday, April 20, 2010

White Chicken Enchiladas with Green Chile Sour Cream Sauce

After months of not blogging like I would like to I decided this week would be different so off to blog land I went in search of some new recipes to try out and blog about. One of my favorite blogs is Cassie Craves. If you have never stumbled upon Cassie's blog you really need to do so because she posts some wonderful looking items. This is one of four recipes I am trying out this week from her blog and I can not stress enough that you must try these as soon as possible. Daniel hasn't tried them yet but I am confident that he will enjoy them.

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

1. 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.

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 sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.

3. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

I could find just plain monterey jack cheese so I used a colby/monterey blend. I also add about three tablespoons of diced onion to my chicken and cheese mixture. These are definitely going on the rotation.