I actually cooked the chicken and made the green chile sauce over the weekend so all I had to do was assemble the enchiladas and put them in the oven alongside the Mexican Sour Cream Rice, which I also made over the weekend to save time during the week.
The only thing I'd change next time is add some of the sauce to the chicken filling. They were a little dry and really needed the sauce to bring everything together.
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Cassie Craves
8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired
Preheat oven to 425 degrees.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles.
Mix together 1 cup of the cheese, 1 cup of the sauce and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan. Pour remaining sauce over the top of the enchiladas; sprinkle with remaining shredded cheese.
Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
I think putting some of the sauce in the enchiladas themselves is a great idea. Why didn't I think of that?! I'm so glad you liked them, and thanks for the link! :)
ReplyDeleteThese sounds so good, and the rice does also. I will definitely be trying these!
ReplyDeleteCassie - Absolutely! These were really good and I think a little extra sauce will make them perfect. :)
ReplyDeleteJennifer - The rice is a staple in our house. I make it any time we have anything remotely Mexican related for dinner. My husband always asks if we're having the rice if he sees tortillas on the shopping list.