Monday, October 8, 2012

Some like it hot....Cheesy Sour Cream Chicken Enchiladas

This is my version of Chicken Enchilada's.  The perfect combination of shredded cheesy chicken rolled in a flour tortilla and smothered in a hot hot hot sour cream enchilada sauce!  Some like it hot, but just in case you don't..... Just use Ro*Tel diced tomatoes without the habaneros! 



      • 3 cups cooked shredded chicken breast meat. ( I cooked two 1/2 chicken breasts)
      • 2 Tbs vegetable oil ( one big swirl around your skillet.)
      • 1 medium chopped onion ( 3/4 cup)
      • 1 can diced green chilies,( 4 ounce size) undrained
      • 2 tsp Mexican chili pepper
      • 1/2 tsp salt
      • freshly ground pepper, ( just a couple of grinds)
      • 8 flour tortillas
      •  2 cups Monterey Jack Cheese (divided)
      • 1/4 cup butter
      • 1/4 cup flour
      • 2 cups chicken broth
      • 1 cup sour cream
      • 1 (10 oz each) Ro*Tel® diced tomatoes with habaneros - undrained
      • For Garnish: Chopped black olives and sliced green onions
For Filling:   
In skillet over medium heat, cook chopped onion in oil until translucent.  Remove pan from heat and add the shredded chicken, drained can of chillies, 1 cup of Monterey Jack cheese, Mexican chili, salt and pepper. Stir until mixed throughout.

Divide the shredded chicken evenly between the 8 flour tortillas, roll enchiladas and set aside.
For sauce:
Melt butter in medium saucepan , stir in flour ,continue to stir and cook until bubbly. Slowly whisk in chicken broth, bringing to a low boil stirring frequently. Sauce is done when it is thickened and coats the back of a spoon.
Remove from heat, stir in the sour cream and the Ro*Tel tomatoes with habaneros.
 Spoon enough sauce to cover the bottom of your 9x13 baking.  Lay your rolled enchiladas evenly in the pan.  Spoon the sauce evenly over the enchiladas, top with the remaining 1 cup of Monterey cheese.  Bake at 400 degrees for about 20 minutes until cheese is melted. 

                                                               Print Recipe
Bake two 1/2 chicken breasts in a
400 degree oven for 40 minutes.  Remove from heat
and cool before removing and shredding meat.

Shred cooled cooked chicken breasts two get your 3 cups and set aside.

Saute onion in oil until translucent.

Mix shredded chicken, cooked onion, cheese, diced green
 chili peppers and hot Mexican chili pepper.


Stir until combined.

                                                            HOW TO MAKE SAUCE

Melt 1/4 cup butter over medium heat.
Add 1/4 cup flour to pan.

Cook flour and butter stirring constantly until bubbly.

                                        Slowly add chicken broth,
                                           stirring constantly until thick and coats back of spoon.


When thickened, remove sauce from heat and add the Ro*Tel
tomatoes and your cup of sour cream. 
Stir until thoroughly blended.


Cover bottom of 9x13 pan with sauce

Add 1/2 cup of chicken per tortilla.

Spread across tortilla.

Roll Tortilla tightly.

Spoon the rest of the sauce over top of tortillas.

Cover with remaining cup of cheese.
Sprinkle with chopped black olive and sliced green onion.
Place in a pre heated 400 degree oven for 20 minutes until
cheese if bubbly and melted.

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