When visiting Don’s cousin in Washington for dinner she made the most incredible enchiladas for us and I want to share them with you. Even though the recipe calls for green chillies, they are NOT spicy and I can promise you that. If I can eat them they are not spicy.
- 10 soft tortilla shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 – 4 oz. can green chillies
Preheat the oven to 350 degrees. Grease a 9″ x 13″ baking dish and set aside.
Mix the chicken and 1 cup of the cheese together. Spoon in equal portions into the tortilla shells and place in the baking dish, seam side down. Set aside.
In a saucepan melt the butter and whisk in the flour until smooth, cooking for 1 minute. Slowly whisk in the chicken broth until smooth, continuing to whisk over a medium heat until thick and bubbly.
Stir in the sour cream and chillies, don’t let this boil as it will curdle the sour cream.
Pour the sauce over the shells, smoothing to cover them all, and then sprinkle the remaining cheese over the top.
Bake for approximately 22 minutes. Turn on the broiler and set under for 3 minutes to brown the cheese. Serve this with a side of refried beans and a rice recipe I will get from Pauline and post for you. Utterly scrumptious.
*These can be made up ahead of time up to the part where you make the sauce. It does not freeze well. Simply wrap the shells in tin foil; place in freezer bags until you are ready to serve. Thaw them and make the sauce. Presto – a meal in minutes.
*Note: I made mine with Tex-Mex shredded cheese as I didn’t have any Monteray Jack in the house. Instead of adding 1 cup of the cheese when ready to bake, I put on 2 cups. We took this to a Pot-luck dinner last night and came home with no left-overs. Really, really yummy.
