I am always on the look-out for an easy Tex-Mex dish to make at home, especially on a busy weeknight. After looking at several enchilada recipes I pieced together this little gem and I have to tell y’all, it far exceeded my expectations. My husband and I both ate seconds and Annie was literally licking her plate. I made the chicken earlier in the day so I spent all of ten minutes putting everything together before letting the oven do its job.
You’ll need:
- 2 cups (cooked) shredded chicken breast (I use Ina’s method, always)
- 1 teaspoon chili powder
- 1 1/2 cups shredded Cheese (I combined Monterary Jack and a Mexican Blend)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 (4-ounce) can diced green chiles
- 1 (8-ounce) container sour cream, reduced-fat
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 (6-inch) whole grain flour tortillas or corn tortillas
To make:
Preheat oven to 375 degrees.
In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
Combine shredded chicken breast with chili powder and a ladel or two of the white sauce. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan.
Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese (or more if you love cheese like I do) and bake 25 minutes, or until cheese is lightly golden. Serve immediately with avocado, cilantro and/or your favorite salsa.
Katie Powell Bell 