Tuesday, March 29, 2011

Chicken & Green Chile Enchiladas

Holy Buckets. These pretty little enchiladas you're lookin' at above are out of this world amazing. So amazing that I could have probably eaten that whole pan.

I've never made a white enchilada before. I usually make the traditional kind with the red sauce. And those are great. But who knew its cousin was so smashingly delicious? Light and flavorful. Best of all - they are simple, simple, simple.

I can't write enough greatness about these so I'm going to get right to the recipe.

You must go make them as soon as humanly possible.

Chicken & Green Chile Enchiladas
Original Recipe from Allrecipes.com
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
8 whole grain flour tortillas (regular is fine, too)
3 cooked boneless skinless chicken breasts, shredded
2 cups monterey jack cheese
1 Tbsp garlic powder
Dash of cayenne pepper
3 Tbsp butter
3 Tbsp flour
1.5 cups chicken stock
1 cup sour cream
8 oz diced green chiles
chopped cilantro for garnish

Preheat oven to 425 degrees. Grease a 9x13 baking dish.

To a large bowl add shredded chicken, 1 cup monterey jack cheese, garlic powder, and cayenne pepper. Stir to combine. Divide the mixture among the tortillas. Roll up each tortilla and place seam side down in the baking dish.

Melt butter in saucepan over medium heat. Add the flour and whisk together just until it starts to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles and heat thoroughly. Remove from heat and pour over the enchiladas. Top with remaining cheese.

Bake for 20 minutes or until bubbly and golden brown. Garnish with cilantro.

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