Wednesday, August 30, 2017

Sour Cream Chicken Enchiladas

Hey everyone! Long time no recipes. I've decided to go back to my roots. Almost 9 years ago I started this blog as a way to save recipes that we've tried and loved; a virtual recipe box, so to speak. 
Eventually a few people started reading it and it grew larger than I anticipated, or really even had the time or energy to upkeep. So, I quit. Here and there I'd make something pretty and try (and try and try and try) to take beautiful (enough) photos to post something.
A couple of years went by and I realized that I was missing the original intention of this space-- a place to save recipes I came across and loved and share them with people I care about. So here I am, sharing a recipe that I know I will want to make again. 
Like so many of the foods I make, it was definitely not pretty enough to photograph, but it was certainly delicious.
Enjoy!

Sour Cream Chicken Enchiladas
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Ingredients:
2 cups rotisserie chicken, shredded
8 tortillas, corn or flour
2 cups Monterrey jack cheese, shredded
1-2 cups shredded taco blend cheese
1 Tablespoon olive oil
1 small onion, diced
4 Tablespoons butter
1/4 cup all-purpose flour
2 cloves garlic, minced
15 oz chicken broth
7 oz diced can diced green chilies
1/4 teaspoon cumin
1/8 teaspoon oregano
1 cup sour cream
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

Shred the rotisserie chicken and set aside.

Add the olive oil to a small pot and cook the onion until soft. Mix in the chicken and set aside.

Sprinkle some of the Monterrey Jack cheese and some of the chicken mixture into a tortilla. Roll up and set seam-side down in a lightly oiled 13x9 pan. Continue with each of the tortillas. 

In a small pan over medium heat melt the butter and saute the garlic until lightly golden. Add the flour to make a roux. Pour in the chicken stock. Simmer on medium heat until thickened. Stir in sour cream, green chilies, cumin, and oregano.

Pour the sour cream mixture over the top of the rolled up enchiladas. Top with the taco cheese. Bake for 15-20 minutes, or until the cheese is melted.


Laura's Recipe Collection Original Recipe

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