Tuesday, March 8, 2011

Chicken Enchiladas with Creamy Green Chile Sauce

The hubby (and all our kids) LOVES TexMex food so I try to do a "South of the Border" style meal every couple of weeks. Tonight, I settled on chicken (actually turkey) enchiladas but I wanted something that included green chiles. This is a modified recipe of what I found.
  • 8 burrito size wheat tortillas
  • 12-16 ounces shredded Monterey Jack cheese
  • 2 1/2 cups cooked chicken/turkey, shredded
  • 3/4 cup minced onion
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/4 cups low sodium chicken broth
  • 1 cup light sour cream
  • 1 (4 ounce) can chopped green chiles
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Saute onion about 3 minutes, add chicken/turkey till warm. 
  3. Divide meat mixture and 8 ounces of Monterey Jack cheese among the tortillas. Roll up each tortilla and place seam side down in a greased 9x13 baking pan.
  4. Melt the butter in a saucepan with and 1/4 cup of broth over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the remaining broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  5. Bake in preheated oven for 15-20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
You can also do this in the crockpot (see pictures below). However, I find it easier to just make this ahead of time and keep it in the fridge till I'm ready to bake it. The recipe also freezes nicely (unbaked) for a nice go to meal when you don't feel like cooking but don't want to shell out the $$ for a dinner out. 

Place about 1/3 of the sauce in the bottom, then top with enchiladas.
Cover with remaining sauce.
Top with cheese. Cook on low for 2-3 hours.

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