Easy Creamy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. Ingredients:
1 small onion, chopped |
1 small green pepper, chopped |
1 jalapeno pepper, seeded and chopped |
1 tablespoon vegetable oil |
5-1/2 cups cubed cooked chicken |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
3 cups chicken broth |
1 to 2 tablespoons ground cumin |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 cup (8 ounces) sour cream |
12 flour tortillas (8 inches) |
1-1/2 cups (12 ounces each) shredded monterey jack cheese |
Directions:
1. In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside.
2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas.
3. Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer. Yield: 6 servings.
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