My cousin, Colleen. posted this collage to Facebook with the caption "Lucy approved!" so I had to blog them. The enchiladas look divine and Lucy's adorable enthusiasm about them say this recipe is definitely a winner! I'm adding rotisserie chicken and tortillas to my grocery list for this week.
Simple preparation with complex flavor, this a great work night family recipe and could even be prepared the night before for more dinner hour ease the next night or even frozen for a later date.
Thanks for sharing with us, Colleen and Lucy!.
WHITE CHICKEN ENCHILADAS WITH
GREEN CHILE SOUR CREAM SAUCE
8 soft taco size flour
2 cups shredded Monterrey jack cheese, divided
2 cups shredded
3 tablespoons butter
3 tablespoons flour
2 cups chicken
1 cup sour cream
1 (4 oz) can diced green chiles
cilantro for garnish
Preheat oven to 425
degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the
chicken together with 1 cup of the cheese. Distribute the chicken and cheese
mixture evenly among the tortillas. Roll up and place seam side down in the
prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir
for 1 minute. Add the chicken broth, whisking until smooth. Continue
cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream
and diced green chiles. Pour the sauce in an even layer over the enchiladas.
Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and
bubbly. Sprinkle with cilantro or parsley just before serving.