Friday, March 22, 2013

Green Chile Chicken Enchiladas

Okay, okay....I caved and I'm throwing my hat in with everyone else.

These are phenomenal, no wonder they are so hot on Pinterest and everywhere else.

This delicious version of enchiladas are not, I repeat, NOT, made with a condensed cream soup.
So, let's get your big girl panties on because this is an excellent opportunity to visit....

Kitchen Basics 101

Meaning, this recipe uses a basic Veloute Sauce. One of the 5 "mother" sauces a chef learns to make. It is basically a "white" sauce, cousin to a Bechamel, but it uses a clear stock instead. 

So in this case we are using chicken Stock or broth to make our "white" sauce.Adding in flavorful-not spicy green chiles and sour cream. Yum!

That and lots of cheesy goodness will make you shout   


10 soft flour tortillas-6" or Taco size
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese or a Cheddar/Jack Blend
1/2 tsp Chile Powder and Cumin (opt.)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles

  1.  Preheat oven to 375 degrees.  Grease a 9x11 casserole dish or pan
  2.  Mix chicken, 1 cup cheese and spices.  Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Voila! Veloute Sauce!!!!
  4. Take the sauce off the heat and stir in sour cream and chilies.  (Do not bring to boil, you don't want curdled sour cream)
  5. Pour over enchiladas and top with remaining cheese. 
  6. Bake 25 minutes and then under high broil for 3 min to brown the cheese. 
After broiling let the dish set for about 5-10 minutes in order to make serving them easier. (I know that's hard to do; you want to devour eat them right away!!)

*This recipe is adapted from: Joyful Momma's Kitchen