Is it time for comfort food yet? Please say yes. I feel like fall is so close, I’m craving warmer, richer, cozier foods. But it’s still hot here, so what gives? This recipe has one foot in each camp.
The secret that takes this recipe over the top is the made-from-scratch sauce. It’s velvety and creamy but the sour cream makes it tangy and cool.
The enchiladas are made with chicken so it’s kinda light. The green chilies give it flavor but very little heat.
You can even enjoy late summer tomatoes from your garden as garnish.
Most importantly, this is an easy recipe. It has a few steps but each step is easy. First, you cook the chicken. Or pick up a rotisserie chicken to eliminate this step.
Next, you make a simple sauce, then you assemble the enchiladas and bake with the sauce and cheese over the top. And this really is over-the-top delicious.
White Chicken Enchiladas
with Green Chile Sauce
Yield: 8 normal servings, 4 obnoxious servings
What You’ll Need:
3 to 4 cups chicken – cubed and cooked
Salt, pepper, cumin, garlic powder, chili powder
1 cup onions - chopped
1 (7 oz.) can diced green chilies – divided
3 tablespoons butter
3 tablespoons flour
1 (14 oz.) can chicken broth
1 cup sour cream
3 cups Monterey Jack and/or cheddar cheese
8 tortillas – flour or low carb
Preheat oven to 350°F. Spray a 9x13 baking dish. Chop 2 to 3 large chicken breasts into cubes. No one is going to yell at you for having plenty of chicken in your enchiladas so feel free to embellish.
Sautee in batches, seasoning with the spices to taste. Set aside until all the chicken is cooked. Alternatively, you could use a rotisserie chicken and shred. Sautee the onion in the same pan until translucent.
Return the chicken to pan with the onions and stir in half the can of green chilies. Set aside.
Meanwhile, make the amazing sauce. In a saucepan, melt the butter and sprinkle the flour on top whisking constantly to make a (hopefully lump-free) paste or roux. Keep this moving while it cooks. It’s done when it smells nutty (and I know nutty).
Continuing to whisk, add the chicken broth and blend until thickened.
Take pan off the heat and whisk in the sour cream until combined. Salt and pepper to taste and add the second half of the green chilies. To die for. I could eat this with a spoon. That may have happened.
To assemble the enchiladas, divide the chicken and about half the cheese evenly among the tortillas. Roll up and place seam side down, in the prepared pan. Pour the sauce over the enchiladas until they look pretty saturated.
If you have sauce left over, serve on the side. Or eat with a spoon. I totally won’t judge.
Sprinkle the remaining cheese over the top and bake for 20 to 25 minutes until bubbly and browned. Serve garnished with chopped tomato and cilantro.
I admit I never met an enchilada I didn’t like, but these are my favorite, today.
Fabulous Food by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! - www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom