Green Chili Enchiladas

I was planning on getting in as many posts as I could before the baby comes, but it looks like that isn’t happening. Daniel got home Wednesday and wasn’t feeling well, so he kept pushing off dinner until it was 9:30 and we realized it was too late to eat. Then Thursday, I was not happy, at all, with the new recipe I tried. I was excited about the meal I was going to cook last night, but Daniel informed me that Friday nights were suppose to be “fun” meals – pizza, mexican, or seafood. Apparently, my meal was not fun enough, which sent me back to the store to pick up something that fit this description. I had seen a recipe for green chile chicken enchiladas that looked yummy, so I decided to try it out. Although they were good, it wasn’t my favorite enchilada recipe. I think it was a little too creamy for me and didn’t have enough seasoning in it. I prefer my shrimp enchilada recipe, which I will post some other time. They definitely fit the bill for the “fun” meal that Daniel wanted, though.

(My picture isn’t wanting to upload. I will keep trying later.)

 

Green Chile Enchiladas

Adapted from What’s Cooking in the Orange Kitchen

 

1 baked chicken, meat shredded (I didn’t have time, so I bought a a hot rotisserie chicken)

3 tablespoons butter

½ large onion, chopped fine

3 cloves garlic, minced

3 tablespoons flour

1 cup milk plus ¼ cup

½ cup chicken broth (I used a little more as the sauce thickened)

4 ounces chopped green chiles, undrained

½ cup sour cream plus 2 tablespoons

2 cups shredded cheddar, divided (I used the Mexican blend at the grocery store)

8 tortillas

 

For filling, melt butter until foaming in medium saucepan over medium heat; add onions and garlic and cook, stirring frequently until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1½ minutes, but do not brown. Gradually whisk in 1 cup of milk and chicken broth. Bring mixture to a boil over medium-high heat. Stir in green chiles, 1/8 teaspoon salt, and a pinch of pepper. Remove from heat and stir in ½ cup sour cream. For sauce, set aside ¼ cup of filling mixture. Add an additional ¼ cup of milk and 2 tablespoons of sour cream and stir until blended.

Pull chicken off of bones and stir into filling mixture with 1 cup shredded cheese. Spread ¼ of the sauce in the bottom of a 9×13 pan. Lightly wet both sides of the tortillas and some of the filling down the center. Roll enchilada up and place seam side down in prepared pan. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with remaining shredded cheese. Bake at 375 on the upper-middle rack until the sauce is bubbling and the cheese is melted, 20-25 minutes. Let rest 5-10 minutes before serving.