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12 FOUR SEASONS BREEZE | MAY 2017 Chef 's Corner By Randy Balt Chicken Enchiladas in White Sauce • 1 store-bought rotisserie chicken or 1½ lbs. shredded chicken breast • 10 flour tortillas, taco size • 2 cups, 8 oz., shredded cheddar and Monterey Jack cheese (Mexican style) • 3 Tbsp. butter • 3 Tbsp. flour • 2 cups chicken broth • 1 cup sour cream • 1 can, 4 oz., diced green chiles • 1 can, 4 oz., sliced black olives • Salt & pepper, to taste • Adobo seasoning, to taste This chicken enchilada dish uses a light-tasting sour cream sauce with just a small touch of heat from the green chiles, allowing you to taste all the delicious flavors. You can easily switch up the ingredients and create a dish exactly how you want it…just use your imagination. These particular flavors go well with a side of Spanish rice and refried beans. 1. Preheat oven to 350° degrees. 2. Spray 9 x 13 baking dish with nonstick cooking spray. 3. Shred chicken using two forks and add in 1 cup of shredded cheese and sliced olives to shredded chicken along with salt, pepper and Adobo seasoning. 4. Place chicken mixture in each of the flour tortillas, roll them all up and place them in the baking dish. 5. In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don't let it burn). 6. Add chicken broth and whisk until smooth. Stir in sour cream and green chiles. Be sure not to let the mixture boil. 7. Take sauce off the heat and pour it over the enchiladas and top with remaining shredded cheese. 8. Bake 25 minutes, then broil on high until cheese is lightly browned and bubbly. INGREDIENTS DIRECTIONS