Tuesday, May 16, 2017

Recipe Series Chicken: Sour Cream Chicken Enchiladas

I am going to do a series of recipes that our family loves.  You are free to use these, adjust to your taste or needs, share them, ignore them...whatever.

First will be some chicken recipes and to start that off will be Sour Cream Chicken Enchiladas.

I realize that the weather is warming up, so some of these will be crock-pot recipes.  Also, for those recipes where the chicken is shredded up, I cook it in the crock-pot starting in the morning to be ready for supper.  It keeps the chicken moist and tender.  I don't have the newest rage, the insta-pot, so if you have one of those, I'm sure it will work just as well if not better and faster.

Without farther ado -

Sour Cream Chicken Enchiladas

2 cups or more cooked chicken, seasoned with taco seasoning (I usually use more)
1 lb Monterrey Jack cheese, shredded*
flour tortillas; as many as needed
1/4 cup butter, melted
3 tbsp flour
2 cups chicken broth
2 jalapeno peppers, chopped**
1 cup sour cream

Roll chicken and most of cheese together in tortillas to fill 9x13 pan.

Sauce: cook butter, flour, broth, peppers until thick.  Add sour cream and cook until hot, but DO NOT boil.  Pour over tortillas.  Top with remainder of cheese.  Bake at 350 until cheese is melted.

* divide cheese; part for inside tortillas, part for on top
** if someone does not care for hot and spicy, these can be left out...also if someone likes it really spicy, more can be added.

Just a note: for our large family we do two pans...one with jalapenos, one without. 

Until next time...


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