Sunday, May 12, 2013

White Chicken Enchiladas with Green Chili Sour Cream Sauce

White Chicken Enchiladas


I have decided Pinterest is just one giant, online, community cookbook. You can find a recipe for nearly everything. If you don't know what you want to make for dinner, chances are you can log on to Pinterest and find a photo so appetizing, so well styled, that you will repin it because it looks so damn good. Then all of a sudden you see another and another, and you have repinned 10 different delicious looking recipes on your food board. And, if you are like me, you already have about 100 different recipes on your food board.
Every once in awhile, I try these recipes that I have pinned. I take a photo of my creation - although it doesn't look quite as appetizing as the well styled, professionally photographed one on Pinterest - and write about it on my blog. Today, I am going to share the White Chicken Enchiladas with Green Chili Sour Cream Sauce.
I have not been eating Gluten much, so I modified this recipe to be a Gluten free version. I used corn tortillas instead of flour in the sauce, I used corn starch or you could use Arrow Root. For the most part, it was fairly easy and pretty tasty and not too spicy. It could even be classified as kid friendly - it certainly is Damon friendly! It's a good one if you are looking for something quick to make and it makes for good left overs too.

Ingredients
8 soft taco size flour tortillas (or corn if you need to be gluten free)
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour (2 tablespoons corn starch if you need to be gluten free)
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish
Directions
1. Preheat oven to 425 degrees. Spray a 9×13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese.
2. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.
5. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.

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