Sunday, January 3, 2010

Make Ahead Creamy Sour Cream and Green Chili Chicken Enchiladas

My family loves all kinds of enchiladas. My husband particularly likes the creamy variety. So this recipe was for him. If you've ever met my husband, you know that he's tall, skinny and eats like a horse. Therefore, these aren't low fat. But, this is a great weekend dish. Calories don't count on the weekends, right?

The Ingredients
10-12 flour tortillas (I used the uncooked kind. I cooked then in a frying pan with no butter until they were barely done. Already cooked tortillas or corn tortillas would be great as well.)

The Sauce:

1/3 c. butter

1/3 c. flour

2 1/2 cups milk

3/4 c. sour cream

2 cubes chicken bouillon

1 can diced green chilies

1-2 tsp Green Pepper Tabasco Sauce (optional)

1 cup monterey jack cheese

The Filling:

3/4 lb cooked, shredded chicken breast (I just boiled mine with some garlic and onions)

3-4 cups of monterey jack cheese


Extra Cheese

chopped black olives

green onions

At Ten O'Clock
Make the white sauce. There are a couple tricks to a good white sauce: low heat, warm milk and lots of stirring. Start by heating the milk. You want the milk to be warm, but not boiling. You now it's ready when there is steam rising from it and there are lots of tiny little bubbles on the side of the pan. Make sure to heat it on low so that it doesn't get to hot. While the milk is heating, melt the butter in another saucepan on medium low. Then stir in the flour. This is called a roux. You must stir this constantly! Once the milk is steaming, pour it very slowly into the roux. Stir, stir, stir! Keep it on low heat, and within a couple minutes, it will be nice and thick and creamy. Turn heat to low and stir in the sour cream, Tabasco and diced chilies.

Assemble the enchiladas. Take a few big spoonfuls of sauce and spread it on the bottom of a 9x13 baking dish. Spread a couple tablespoons of chicken in a line down the center of a tortilla. Then spread a layer of cheese, and then a spoonful of sauce. Roll up and place in the baking dish. Repeat. Pour white sauce over enchiladas and top with more cheese, chopped olives and chopped green onions. Cover with foil and refrigerate until ready to bake.

Before Serving
Pre heat oven to 350 degrees. Bake, covered for 15 minutes and then uncovered for 10 more minutes.

Family Approval
My husband said the sauce was excellent. We both really loved them. Our little boys also liked them. My three year old scarfed them down for lunch the next day. I was really excited that the uncooked flour tortillas worked out so well. Definitely one I would make again.


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