Chicken Enchiladas

By Carla

Serves 4.

Why go to a restaurant when you can make killer enchiladas at home?

Try these, you won't be sorry.

Ingredients

• Chicken Filling:
• 8 yellow corn tortillas
• 1/2 cup canola oil
• 1/2 cup shredded Monterey Jack cheese
• 1 tomato, peeled, seeded and diced
• 1/2 green bell pepper, diced
• 1/2 medium onion, diced
• 1/2 cup chicken broth or stock
• 1/2 cup tomato sauce
• 1/2 cup salsa
• 1 Tbsp butter
• 1 clove garlic, minced
• dash cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 lb cooked chicken, chopped
• 1/3 cup Monterey Jack cheese
• Sour Cream Sauce:
• 1 1/2 cups chicken broth
• 1 tsp fresh lime juice
• 1/8 tsp salt
• 2 Tbsp butter
• 1/4 cup flour
• 1 cup sour cream

Details

Servings 4

Preparation

Step 1

In quart pot over medium high heat combine tomato, green bell pepper, red bell pepper, onion, 1/2 cup chicken broth, tomato sauce, salsa, butter, garlic, cumin, 1/4 tsp salt and pepper. Bring to boil. Reduce heat and simmer 15 minutes. Add chicken and stir to combine.

Preheat oven to 400. Place the oil in skillet over medium heat. Dip tortillas, one at a time, briefly in oil just to soften. Drain on paper towels. Divide chicken filling equally between tortillas. Roll tortillas and place seam side down in baking dish.

In a large saucepan combine 1 1/2 cups chicken broth, lime juice and 1/8 tsp salt. Bring to a boil. Set aside.

Melt butter in medium sized skillet over medium-low heat. Add flour and stir continuously 3 minutes to cook flour and make roux. Gradually add 1/2 cup hot chicken broth mixture, whisking vigorously until smooth. Immediately add back into pot containing chicken broth. Continue to simmer, stirring constantly until sauce begins to thicken. Add sour cream and stir until smooth and blended.

Top chicken enchiladas with sour cream sauce.

Bake 5 to 10 minutes, until heated through.

Remove from oven, sprinkle with 1/3 cup Monterey Jack cheese and serve immediately.


Note: for cheese enchiladas omit chicken and fill softened tortillas with 1 1/2 cups of shredded cheddar cheese, which has been combined with 1 1/2 cups of shredded Monterey jack cheese. Reserve 1/2 of the cheese mixture for topping. Roll enchiladas, top with sauce and heat for 3 - 5 minutes in 500 degree oven. Remove from oven and sprinkle with reserved cheese.