Sour Cream Chicken Enchaladas

Hello WEEC listeners,
This recipe is the one referred to in today's radio segment.  I have served this so many times over the years.  It is a great make-ahead dish.


SOUR CREAM CHICKEN ENCHILADAS
2 chicken breasts, cooked and diced
 1 c. sour cream
3/4 c. onion, diced
 1/2 c. flour
5 c. chicken broth
10 flour tortillas
1 (4-oz.) can green chilies
 chicken soup base
3 c. Monterey Jack cheese,grated
cilantro,dried


Cook chicken until tender in 6 cups water and enough soup base to make a rich broth.  Allow to cool. 


Cut up chicken in small chunks. Save broth. 


Whisk flour and sour cream into 5 cups broth until smooth. Add chilies and heat, stirring constantly until thickened. Set aside. 


Mix chicken, 2 cups cheese and onion together. 


Heat tortillas in microwave, a few at a time, to soften. Place a generous tablespoonful of mixture in
tortilla and roll up. 


Spray a 9 x 13 pan with nonstick spray. Place filled tortillas seam side down in dish.


Pour sauce over, making sure you cover all the tortilla. Top with cheese and any filling left over. Sprinkle cilantro on top. 


Bake at 350 degrees for 30
minutes until sauce is bubbly and cheese is lightly browned. Serve with rice. Yield: 10 enchiladas




Note: It's amazing that such simple ingredients yield such delicious results. You can make all of this ahead of time by filling tortillas and covering with plastic wrap. 


Make sauce and refrigerate until time to bake. Do not add sauce until just before baking. Do these freeze well? Yes, they do...but keep separate until baking time. Leftovers reheat well in microwave.


I have also created a wonderful soup with leftovers that uses leftover sauce, rice, chicken chunks & additional chicken broth.  Start with whatever sauce you have, add rice & chicken in amounts desired, & add enough broth to get to the consistency you wish. Top with dried cilantro or parsley & monterey jack cheese.