So in the past, I have always used a Trisha Yearwood recipe for chicken enchiladas; but I saw this recipe the other day, and it just sounded way to good not to try. I am so glad we did!
Yesterday was a SUPER busy day for me. My engagement ring has been gone almost 3 weeks to get sized, and it came back in to the jeweler yesterday afternoon. I really wanted to go get it so I would have it for our anniversary (today). So I worked from 9am to 5pm, went to the gym, went to the mall to get my ring, then made these EPIC enchiladas. They took about 45 minutes total, and they were absolute perfection!
What You’ll Need
Approx. 2 /12 to 3 cups of shredded Cheese (You can pick but I liked white cheddar habanero)
5-6 Flour tortillas
3 tbs. Butter
1 cup Sour Cream
4 oz. Green chilies
Approx. 2 cups shredded Chicken
3 tbs. Flour
2 cups Chicken broth
Salt and Pepper
Start off by preheating the oven to 425, and grabbing a big enough baking dish. Next mix your shredded chicken with about half of your shredded cheese. Stuff the flour tortillas with this mixture, and place them seam-side down in the baking dish.
Next may a little roux out of the butter and flour by melting the butter in a warm sauce pan, and slowly mixing in the flour. Pour in the chicken broth and stir 3-4 minutes, or until thickened. Now turn the heat down and mix in the sour cream, green chilies, and salt and pepper. Pour this cream pan of deliciousness over the top of your enchiladas and sprinkle with remaining shredded cheese. Pop in the over for about 20 minutes and Voila!!!
These were heavenly. I will definitely make these again next time I am craving some good Mexican food. The creamy sauce really made this dish. These are a must try!