Cassie, you've done it again. Your food never ceases to amaze me. These enchiladas were no exception.
I've never been real big on Mexican food, but enchiladas are one Mexican food that I love! I love the versatility of enchiladas, and I was intrigued by these because of the green chili sauce. I'm a sucker for sauce. I'll make just about anything that has a sauce recipe that sounds appealing. And pretty much all sauces do. Well, maybe not this maple and mustard sauce I once had. But you get the point. I love sauce!
These enchiladas did live up to my expectations! I love the crunchiness of the tortillas once baked! I could maybe even add more green chiles for more heat! We have only made them once, and I am wondering why?!? We will surely be making these again, and I hope to have them show up on an upcoming menu plan or two soon. Try them! You won't be sorry. You will only be sorry that you hadn't made them sooner!
White Chicken Enchiladas with Green Chile Sauce
- 8 soft taco flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can chicken broth
- 1 cup sour cream
- 1 (7-oz) can diced green chiles
- Cilantro, for garnish
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll up, and place seam side down into a 9x13 inch pan.
Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas. Sprinkle with remaining cheese.
Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
As I stated earlier, I would possibly add more diced green chiles to give it more heat. Or maybe some jalapenos inside the tortilla. I'm sure there are some other goodies that would work great inside the tortilla also.
We served these enchiladas with some parmesan roasted asparagus. It was mmm to the good!
I can't wait to make this again! Even a picky eater like me who doesn't do much Mexican food can make some Americanized Mexican food at home ;) You can too!
*It was bothering me why my enchiladas didn't look so "white".... and we made them again this weekend and I figured out why! The first time we made it, we obviously didn't use white Monterey Jack cheese. I think we used a mix of cheddar and Monterey Jack, so that's why the cheese looks all yellow in my picture. So we noticed that the second time around, and also that it actually didn't have as much flavor as we had thought... and was missing something. PJ mentioned serving it with salsa or something. It was just missing that extra somethin to make it really special. Funny how we had different reactions between the first and second time trying it. Just wanted to give you guys that update, in case you were thinking I was crazy and wondering where the "white" came in.
Peace, and bacon grease!