I pinned this recipe (I love Six Sisters’ Stuff blog) a few months ago and gave it a shot yesterday. First of all, I learned what may be my favorite trick ever from Pinterest last week and got to try it with this recipe. After you have cooked your chicken (I boiled it, in this case), throw it in the KitchenAid stand mixer with the paddle attachment for like a minute & voila, beautifully shredded chicken! SO much easier than standing there with 2 forks and shredding. I highly recommend that technique.
Back to the enchiladas. I liked this recipe. I felt like they were a tad dry, so we added a little salsa. I also served them with Uncle Ben’s Spanish Ready Rice. I’ll make them again.
My broiler is my nemesis. I only used it once before (see here) and the same thing happened. I did not learn my lesson. I think it must be a turbo broiler.
Source: Six Sisters’ Stuff
8 soft flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tb. butter
3 Tb flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1 tsp dried cilantro
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp chili powder (optional)
Preheat oven to 350 degrees. Grease a 9×13 pan using non-stick cooking spray.
Mix chicken, chili powder, and 1 cup of cheese together. Roll up in tortillas and place in pan.
In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder. Make sure that you don’t bring this to a boil- otherwise you’ll curdle your sour cream. Ew.
Pour over enchiladas and top with remaining cheese.
Bake 20-22 minutes and then place under high broil for 3 minutes to brown the cheese.