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Friday, April 5, 2013

Who knew it would be so much fun "practicing" cooking for my future husband by making dinner for my family. Tonight I made White Chicken Enchiladas with a Sour Cream and Green Chilies Sauce. And let me just say it was a big hit for everyone! I will definitely be making this again for my husband one day!


Chicken Enchiladas with Green Chili Sour Cream Sauce




10 soft taco shells (depending on size of the shell you may not be able to make exactly 10)
2 cups cooked, shredded chicken (I used precooked fajita strips and just shredded it myself)
2 c. Shredded Monterey Jack Cheese 
3 Tbsp. Butter
3 Tbsp. Flour
2 c. Chicken Broth
1 c. Sour Cream
1 4 oz. can Green Chilies

1. Preheat the oven to 350 degrees. Grease 9x13 pan
2. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in the pan
3. In a sauce pan, melt the butter, stir in flour and cook 1 min. 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 a 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.

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