This recipe blew my other Chicken Enchiladas out of the water, maybe it had a little to do with the fresh ingredients vs canned soups, or that I was starving. Either way, it got the thumbs up from J...and Happy Friday the 13th!
2 cups shredded Monterrey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Fresh Cilantro, chopped
Garlic salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 pan. Mix chicken and 1 cup cheese, salt and pepper. Roll up in tortillas and place in pan.
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. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese. Top with cilantro.
Recipe adapted from, photo from
Ingredients:
Tortillas ( I used La Tortilla Factory Low Carb Wheat and it was delish!)
2 cups cooked, shredded chicken (get the roasted chicken out of deli to make this uber easy)2 cups shredded Monterrey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Fresh Cilantro, chopped
Garlic salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 pan. Mix chicken and 1 cup cheese, salt and pepper. Roll up in tortillas and place in pan.
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. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese. Top with cilantro.
Recipe adapted from, photo from
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