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Wednesday, January 4, 2012

Chicken Enchiladas with Sour Cream Sauce

Oh the sights and sounds of "winter" in Southern California! By sounds, I mean.......neighbors jumping in their pools, the sprinklers running so as not to burn the grass with the heat, air conditioning units kicking on and off in surrounding backyards. 

By sights I mean.....the neighbor taking down his Christmas lights in a tank top and shorts, poor plastic Frosty beginning to melt in the heat of the day, the traffic worse than normal as everyone is trying to get to the beach to cool off.

Yes, these are the sights and sounds of winter in Southern California!*sigh*

These 85- 88 degree winter days, are really throwing me for a loop. I was truly looking forward to good old winter comfort foods. So when "winter" hit and it's 88 degrees, it actually enters your mind  to put on your swimsuit and go for a swim in the backyard! Iced tea and easy summer salads and such had become our meals of choice. That is, until tonight! I decided that regardless of the hot weather, I was going to cook some good old "oven" food!! Oh and I'm so glad I did. These were super yummy and really easy to prepare.

12 corn tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1/2- 1 can cream of chicken soup
1/2 cup cilantro, chopped
1 small onion, chopped
1-2 cups grated Cheddar Cheee (depending on how cheesy you want yours to be)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Heat oven to 350 degrees. Grease a 9x13 pan. Mix together: cooked chicken, 1/2 of the monterey jack cheese, cream of chicken soup (not diluted), onion and cilantro. (You can chop a few extra pieces of cilantro to put on top of the enchiladas also. When it's all mixed together, heat up 3 tortillas at a time in the microwave for 15-20 seconds, or until they are soft and easy to roll up. Place some chicken mixture in the center of each tortilla and roll up and place it in the greased 9x13 pan. Repeat with remaining tortillas and filling.

In a sauce pan melt the butter. Stir in the flour and cook for about 30 seconds to a minute. Add the chicken broth and stir until smooth. Heat till thickened and at a slow boil. Remove from the fire and stir in sour cream and green chilies. Stir until all the sour cream has been stirred in. Pour this mixture over the top of the enchiladas and top with remaining jack and cheddar cheeses. Bake for 25 minutes!

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