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Our Yucaipa March 2015

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OUR YUCAIPA | MARCH 2015 15 Simply Sour Cream Chicken Enchiladas Rotisserie chicken (that's what I use but you can cook chicken and shred if preferred ) Salt and Pepper 8 (8 inch flour tortillas) 1 ½ cups grated Mexican blend cheese (divided) ¼ cup butter or margarine ¼ cup flour 1 (15 ounce) can chicken broth 1 (10 ounce) can red enchilada sauce 1 cup sour cream 1 (4 ounce) cans chopped green chilies diced jalapenos (if you want to spice it up) Salt and pepper (and any other seasoning you would like to use) the shredded chicken. Divide chicken evenly between 8 tortillas and add 1 ½ tablespoons cheese to each tortilla. If you would like a bit spicier enchiladas, this is where you can add some jalapenos too. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk half the can of chicken broth and half the can of enchilada sauce and bring to a boil, stirring frequently. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas. Top with remaining cheese (baking dish can be double wrapped and frozen at this point) and bake 400F for 20 minutes until cheese is melted and sauce near edges is bubbly. Did you know that Maragrita Monday is a thing? No? Well it is now.

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