Friday, October 3, 2014

Green Chile Chicken Enchiladas

Close your eyes and set the way-back-machine to 1996.  Alanis Morissette, 2Pac, Coolio, Oasis . . .baggy sweaters, clunky loafers, tall socks and CKOne.  Good times my friends, good times . . .and that's where I first learned about these amazing Green Chile Chicken Enchiladas.  I was in college and a friend-of-a-friend used to make these enchiladas along with Spanish rice on the side.  

This recipe is pure nostalgia for me . . but the I love the flavors.  They are not spicy, but creamy and oh-so very flavorful.  Yum.

Green Chile Chicken Enchiladas
Serves 4-6

1 (12-count) Package of Flour Tortillas, 6-inch size
4 oz Can of Green Chiles
2 Cups Shredded Chicken (cooked)
1 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
5 TB Butter, divided
1/4 Cup Flour
1 and 1/2 Cups Shredded Monterrey Jack Cheese
1 Tablespoon Ground Coriander
3/4 Teaspoon Salt
1 Cup Sour Cream
2 and 1/2 Cups Chicken Broth

Step 1:  Prepare a 9x13 baking dish by greasing it or spraying with non-stick spray.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  In a large bowl, combine the chicken and green chiles.  Set aside.  

Step 3:  In a large sauce pan, add 2 Tablespoons of butter and the onion and green pepper.  Saute until tender.  Add to the onion/pepper mixture to the bowl with the chicken.  Set aside.

Step 4:  In the same (now empty) sauce pan, melt the remaining butter (3 TB).  Stir in the flour, coriander and salt. It will form a thick paste.  This is good and this is what you want! 

Step 5:  Slowly add in the chicken broth to the flour paste you just made by adding a little broth at a time and stirring until well combined.  Cook over medium heat until slightly thickened.  This should only take a few minutes.  Once thickened, stir in the sour cream and 1/2 cup of the cheese.

Step 6:  Take 1/2 cup of the sauce you created and add it to the chicken mixture.  Stir to combine.

Step 7:  Time to assemble!!  Take one tortilla and place approximately 1/4 cup of the chicken filling on top of it and then roll it up.  Place it in the baking pan and repeat until all the tortillas are filled.  

Step 8:  Pour the sauce over filled tortillas and then sprinkle with the remaining cheese.  Bake uncovered for 25-30 minutes (until heated through, hot and bubbly).  

Serve it up with some Spanish Rice and you will be patting yourself on the back and waiting for more!

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