Wednesday, September 5, 2012

White Chicken Enchiladas with Salsa Verde Sour Cream Sauce

I hope everyone is ready for two days of Mexican food! Today we will be featuring an EXCELLENT enchilada recipe and tomorrow we will be making Spanish rice. Grab your sombreros and lets get started!

This recipe is my go-to recipe when I'm having a large group of people over. It's easy to make for a lot of people or if you just want some leftovers for the next day. This makes 10 enchiladas which feeds anywhere from 5-10 people. If you need to make more just double the recipe. The original recipe can be viewed here, although, I have made some fairly significant revisions.

2 boneless, skinless chicken breasts (shredded)
1 1/2 cups shredded Colby Jack cheese (really, any type of cheese would work)
10 flour tortillas (fajita size)
3 Tbsp. Butter
3 Tbsp. Flour
2 cups chicken broth
1 cup sour cream
1/2 cup Salsa Verde
2 cups shredded Monterrey Jack cheese

Tip: To make shredded chicken, boil your chicken breasts on medium-high heat for 15 minutes. Then take two forks and pull your chicken apart between them.

In a bowl, mix together your chicken and Colby Jack cheese. Next, take a tortilla and place about 1/4 cup chicken/cheese mixture onto your tortilla. This doesn't have to be exact by any means! Next, roll your tortilla up and place it into a 9x13 pan sprayed with non-stick cooking spray. Repeat this with the remaining tortillas. Ten tortillas should fit perfectly in your pan (see picture below) Here is a picture of the mixture on the tortilla so you can get an idea of how much I used (sorry it's blurry!).

Here is a picture of all my tortillas:
Next, set your tortilla pan aside and preheat your oven to 425°. While your oven is heating up you can make the sauce for your enchiladas.

In a medium to large sized pan, melt your butter and then whisk in your flour. Cook for 1 minute, stirring frequently. Add in your chicken broth, and whisk until smooth. Cook until the mixture becomes thick and starts to bubble, stirring occasionally. Here is what it should look like at this point:
Once your mixture is bubbling, add in your sour cream and Salsa Verde sauce, and whisk until smooth. Pour this mixture over your enchiladas and then sprinkle your Monterrey Jack cheese on top. Here is what you enchiladas will look like prior to being put in the oven:
Cook for 20-25 minutes. Here is what your final product will look like:
I hope you enjoy them! I paired mine with Spanish rice and refried beans in true Mexican style! Stay tuned tomorrow for the recipe on making Spanish rice from scratch!
Happy Cooking
& Enjoy!


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