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Friday, January 13, 2012

Chicken enchiladas with green chili sour cream sauce

 i love pinterest. do you pin? i've found some wonderful ideas and fabulous recipes. you'll have to sign up! you have to be invited, so email me and i'll send you an invitation. if you want to follow me, click the red pinterest button on the right of my blog.

in the meantime, i wanted to share a recipe i found from a fellow pinner that i follow. we made these enchiladas tonight and i cannot tell you how amazing they were. the kids ALL loved them, and for my kids to ALL love something--it has to be good. they didn't have anything left on their plates, so you can bet we'll be making these on a regular basis.

the recipe is easy to follow. a word of advice, definitely roll them tightly so you can get ten in the 9x13. we didn't roll ours tightly enough and had to re-roll to stuff all ten in the dish. these are excellent!
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
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

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
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.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

if you try them, let me know what you think. i can't wait to have them again. :)

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