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.
