Tuesday, February 28, 2012

chicken enchiladas with green pepper sour cream sauce

I found this recipe on... wait for it.... Pinterest! I know no surprise there. That is where I get most of my recipes lately! But it is so yummy and pretty easy to make. I've already made it a couple times. I even sent it with my husband to a work potluck. It was a huge hit! The only dish that was completely gone! Just as a heads up this makes a small batch. Like 5-6 enchiladas. So you might need a double batch but thats not too hard either! I don't really have any complaints about it except it is under seasoned! With a little extra seasoning it is amazing.
Hope your family loves this one as much as mine did!

What you need:
  • flour soft shells
  • 2 cups cooked chicken (always season your meat even if just with salt and pepper)
  • 2 cups cheddar cheese
  • 3 T butter
  • 3 T flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can diced green chillies drained
  • Cayenne Pepper (only if you want an extra bite, not for kids)
  • garlic salt
What you do:
  1. preheat oven to 350. Spray glass cooking dish
  2. mix chicken and 1 cup cheese
  3. roll in tortillas and place in pan
  4. In a sauce pan melt butter, stir in flour and cook about a minute until golden.
  5. add broth and whisk until smooth. This may take a little bit.
  6. Cook until it thickens and bubbles.
  7. Stir in sour cream and chillies DO NOT ALLOW TO BOIL
  8. add garlic salt to taste
  9. pour over enchiladas
  10. top with remaining cheese and sprinkle with cayenne pepper if you choose to use it.
  11. Bake for about 22 mintues

Make sure you let chicken cool before mixing with cheese.
Add in one cup white rice with only 1 1/2 cups of chicken. Makes it more filling.
Sprinkle shredded lettuce over the top right before serving.

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