Monday, January 18, 2010

Sour Cream Chicken Enchiladas #10

I love enchiladas and I love sour cream, so I am very excited to try this dish.

The case:
* 1 lb chicken breast, diced
* 1 medium onion, chopped
* 1 tablespoon vegetable oil
* 8 (8 inch) flour tortillas, softened
* 1 1/2 cups grated Monterrey jack cheese or Mexican blend cheese, divided
* 1/4 cup butter
* 1/4 cup flour
* 1 (15 ounce) can chicken broth
* 1 cup sour cream
* 1 (4 ounce) can chopped green chilies

1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

The ruling:
I boiled the chicken and then sauteed it with Trader's Joes enchilada sauce and about 1/4 cup of minced onion. I think a can of Rotel would be a nice addition to the filling mixture. Next time I will add salt, white pepper, cayenne, and cumin to the roux. These enchiladas were so good! This will definitely become a regular at our house!

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