Monday, October 29, 2012

Chicken Enchiladas

I'm loving my adventurous side in trying new foods out. Now, I still use "normal" ingredients, but, I like having new recipes in my rotation. I am not adventurous in what I will cook with, or eat. This did not disappoint! It was easy to make, yummy, and was even better for lunch the next day. My secretary even asked for the recipe based on the smell of my lunch.
I found this on Pinterest and made some tweaks

Chicken Enchiladas
10 soft taco shells
3 cups shredded chicken (I did not measure. I just used some shredded chicken I had leftover from another recipe.
3 cups shredded cheese - we used Colby Jack. Monterrey Jack would be good too. Again, did not measure.
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken stock - broth could be used too
1 cup sour cream
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 1/2 cups cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Don't let the chilies fool you - they are not spicy at all. Trust me I don't do spicy. I would not lead you astray!