Green Chile Enchiladas

Green-Chile-Enchiladas

 

These Green Chile Enchiladas are really tasty.  Chloe even ate them!  I made them with shredded turkey instead of chicken.  The original recipe calls for 1 lb chicken breasts, cooked with the onion.  Either way they are amazing enchiladas.  I ended up adding a little extra turkey and made 13 enchiladas.  I fit 9 of them in my casserole dish and froze the remaining 4.

 

Ingredients:
3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies

 

Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.

Heat olive oil in a large skillet over medium/high heat.  Add onion and cook until softened, about 3-5 minutes.  Add chicken and cook until warmed.

Melt butter in a saucepan over medium/high heat.  Whisk in flour and let cook 1 minute.  Slowly whisk in chicken broth.  Bring to a bubble and let simmer until thickened.  Remove from heat and stir in sour cream and green chilies.

Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese.  Roll up tortillas and place seam side down the casserole dish.

Pour sauce over enchiladas and top with remaining cheese.  Bake until sauce is bubble, about 15-20 minutes.

 

Yield: 8-13 Enchiladas

-This recipe is found many places online…although a good friend made it for us and sent me the recipe-

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