Thursday, May 8, 2014

sour cream chile enchiladas

did yall have a good cinco de mayo?
really, its just an excuse to eat more texmex.
and dress up in school like banditos.
and make (virgin) margaritas.
and sour cream enchiladas.

Sour Cream Chile Enchiladas
Makes 10-14.
Adapted from several sources online.
2 1/2 cups shredded and cooked chicken, rotisserie or leftovers
3 cups shredded Monterey Jack cheese, divided
10-14 soft flour tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounce can diced green chiles

Preheat your oven to 350*.
Combine shredded chicken and 1 cup of cheese.
Fill tortillas with mixture and roll each one.  Place seamside down in a greased 9x13" pan.  Set aside.
Meanwhile, melt butter in a small saucepan over medium heat.
Whisk in flour and stir for about a minute.
Add broth and whisk until simmering and thickened slightly.
Take off heat and let cool for about 5 minutes.
Add sour cream and green chiles and stir to combine.
Pour over enchiladas and cover with remaining cheese.
Bake for 20-25 minutes and then broil until cheese in golden and bubbly, about 3-5 minutes.

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