Thursday, March 29, 2012

White Chicken Enchiladas

Do you think cookbooks all over the world are cursing Pinterest? I like to think so. Here's yet another recipe I found here via Pinterest.

What you'll need:
4 large burrito sized tortillas or 8-10 smaller taco sized tortillas 
~2 cups chicken (add more or less depending on how "meaty" you like them)
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (I skipped these simply because I didn't have any, but I think it would have added that extra umph)

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Cook chicken and dice or shred. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan. I used already cooked and seasoned chicken, but if I had used plain chicken I would add taco seasoning.

To make the sauce:
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
The cold sour cream will form clumps when it hits the warm mixture. Whisk them out to the best of your ability, but mine still had some and they melted out once baked.

5. Pour over enchiladas and top with remaining cheese.

 6. Bake for 22 min and then under high broil for 3 min to brown the cheese.
 I didn't put it on broil since the cheese was already pretty browned just from baking at 350.

This were pretty darn good and fairly quick and easy to make. The sour cream sauce turns into a velvety, cheesy like sauce. Both J and Ben woofed them down so they are definitely a keeper although next time I will make sure to pick up some peppers at the store for that extra kick.
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