Saturday, December 31, 2011

Delicious and Oh. So. Easy.

We try to eat at home with home cooked meals as much as possible.  Occasionally Chick-fila and Dominos or Papa Johns darken our door step but more often then not we're eating from the pantry.
Josh found a great recipe for chicken enchiladas in a white sauce while searching online the other day.  Understanding the blog world, the recipe came from Joyful Mama's Kitchen and it was wonderful and easy.  I just made a few moderations. 

The recipe on the website is as follows:
Chicken enchiladas with green chili sour cream sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 cup cheese.  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.  
4. 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 22 min and then under high broil for 3 min to brown the cheese.

What I did differently was this:
I made cooked the chicken in taco seasoning.  You know, the kind out of the packet (gasp). I think it would have been a little plain had I not.
I didn't use the green chillies.  Instead I used a fresh salsa and it was really good.
Next time I won't use as much sour cream and I will remember to put the chicken stock in to thin it out.

Overall I thought it was a good recipe.  Easy to make and easy to change up depending on your flavor preferences.  If you give it a try let me know how you liked it!

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