Thursday, January 30, 2014

Creamy Chicken Verde Enchiladas

Creamy Chicken Verde Enchiladas
Adapted from Joyful Mommas Kitchen

Chicken Filling
2 lbs. chicken breast
1/4 diced onion
salt, pepper, taco seasoning

White Sauce
3 T butter
3 T flour
2 c. chicken broth
1 c. sour cream/greek yogurt
1-4 oz. can diced green chilies
1 or 2 boiled and diced jalapenos

2-3 generous handfuls Monterrey Jack cheese
9-10 flour soft taco tortillas

1. Saute chicken breasts in butter/olive oil with onions.  Season with taco seasoning, salt, and pepper. When chicken is cooked through, shred it with forks or an electric mixer. Set aside until you assemble enchiladas.

2. Prepare enchilada sauce by first making a roux with 3 T butter and 3 T flour.  Melt butter over medium heat.  Add in flour.  Allow the butter and flour to cook for a couple of minutes to get rid of the real "flour-y" taste. Do not let roux burn--it should just get slightly golden and bubbly.  Whisk in chicken broth.  Allow the sauce to thicken a bit before adding in sour cream, diced green chilies, and jalapenos.  (For the jalapenos, I boil them whole until they are fork tender.  When I remove them from heat, I let them cool for a few minutes before seeding and dicing them. The added jalapeno makes these enchiladas much more flavorful.  For spicier enchiladas, I would dice with seeds still intact.)

3. Assemble the enchiladas in a 9x13 baking dish.  Fill tortillas with shredded chicken, shredded cheese, and a drizzle of sauce.  Roll tightly, placing seam-side down.  Pour remaining sauce on top of enchiladas.  Top with cheese.

4. Bake @ 350 for 25-30 minutes.  Broil on Hi for the last 2 minutes so cheese can get toasted and browned.  Serve with Tomato-Salsa Rice, a vegetable, maybe some corn, or perhaps avocado drenched in lime?  

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