Beef Tacos, Chicken Fajitas, Nacho Grande and I mean GRANDE, Guacamole, and Quesadillas are Mexican food items that find their place at our dinner table or a regular basis, but one of our favorites Mexican foods that hits the table quite often is Chicken Enchiladas with green chile sour cream sauce. It is one of those comfort foods that even reheated still tastes good. This particular recipe is not real spicy (although I do add some heat to my own plate after it's been served) but it does has a slight bite.
I smother it with lots of cheese, only because we are a family of cheese lovers and serve it pipping out.
Easy recipe to follow.
Chicken Enchiladas with green chile sour cream sauce
- 8 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper, to taste
- Chopped, fresh cilantro for garnish
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish 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. Season with salt and pepper, to taste.
- 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 just before serving.
HAPPY CINCO DE MAYO!