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Sunday, February 9, 2014

Chicken Enchiladas in a Peppery White Cream Sauce

When I think of enchiladas, I typically think of a red or green sauce, beef and lots of cheddar cheese.  Well these enchiladas are not any of that.  At all.
These are instead made with shredded, rotisserie chicken and the sauce is a velvety, pepper jack blend of deliciousness.  They're not hard to make and the results will make your family very, very happy.  They reheat perfectly, and I'd strongly recommend doubling the recipe for weekday lunch leftovers.
Here's what I do:

4 T. butter  (divided use)
1/4 c. all purpose flour
2-1/2 c. chicken broth
4 oz. can diced green chilies
1 large jalapeno, seeded, and finely diced
1 shallot, minced
6 oz sour cream (don't use fat free)
2 c. shredded cooked chicken
6 oz. pepper jack cheese
6 flour tortillas (8 inch size)
6 oz. shredded cheddar cheese
3 slices bacon, cooked crisp and crumbled (optional)

In a large saucepan, melt  2 T. butter, saute jalapeno & shallot until very tender.  Stir in green chilies.  Add 2T. butter to pan (with jalapeno /shallot) and stir in flour to mix well.  Slowly add broth while stirring to combine mixture. Bring to a boil and stir for 2 min. or until thickened. Add pepper jack and stir until smooth.  Remove from heat and add sour cream.  Mix well.  This is the sauce.  You can salt & pepper to taste, but I find the broth is salty enough, usually and with the jalapeno, pepper may not be necessary either.  Your choice.

In a bowl combine chicken with cheddar & bacon, if desired.  Spoon 1/2 c. or so chicken mixture into tortilla and roll up.  Place seam side down in a 9x13 in. baking dish.  Repeat until gone.

                                                                   (pic before baking)

Carefully pour sauce over all and bake at 350 degrees F for about 35 minutes or until golden on top.

These are wonderful served with Spanish rice and pinto beans, but also fare beautifully with a garden fresh green salad.

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