|Julian's White Chicken Chili Enchiladas|
Individual Serving - 3 pieces
|The simple ingredients.|
I prefer the corn tortilla shell in this recipe, but you can certainly use a standard wheat tortilla too. In fact the wheat version is much easier to handle. Once stuffed and rolled, they stay put while you make the others. The corn on the other hand, tend to want to unroll. If you use the corn tortillas as I did, then have a helper handy to hold them down while you make more, or use some type of weight to keep them from coming unwrapped until your pan is full. If using corn tortillas you will need to make enough to fill the pan so that they stay rolled tightly before you sauce them.
|Chicken and Cheese|
2 cups cooked, shredded chicken
2 cups shredded Monterey/Colby Jack cheese
3 Tablespoons butter
4 Tablespoons flour
2 cups chicken broth
1 cup sour cream
8 ounces canned green chilies, diced or whole
salt and pepper, to taste
Preheat oven to 350F degrees and spray your baking dish(es) with food release (Pam) or lightly oil.
Mix chicken and 1 cup cheese. Place some in each tortilla shell, roll and place in the baking dish, side by side touching.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium-high heat until thick and bubbly. Add salt and pepper to taste. Stir in chilies and cook for 1 minute until warmed through. Turn off heat and stir in the sour cream.
Pour over enchiladas and sprinkle top with remaining cheese. Bake 20 minutes. Switch the oven to broil and brown the cheese, approximately 3-5 minutes. Remove and let stand for 5 minutes to cool, then serve.
|Ready to Sauce|