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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Portland Palate, these enchiladas are the best! Ingredients:
1 (18 ounce) package flour tortillas |
1 cup cheddar cheese, grated |
2 cups monterey jack cheese, grated |
2 cups cooked chicken, cubed |
1/2 medium onion, chopped |
1/2 cup sliced black olives |
1 1/2 cups sour cream |
2 teaspoons fresh parsley, chopped |
1/2 teaspoon fresh ground pepper |
2 tablespoons butter |
2 tablespoons unbleached flour |
1/2 cup milk |
1 1/2 cups chicken broth |
1 (10 ounce) package frozen spinach, cooked, drained and chopped |
1/2 cup sour cream |
4 tablespoons green chilies, chopped |
1/2 medium onion, chopped |
1 garlic clove, minced |
1/2 teaspoon cumin |
shredded cheese |
lime slice |
tomato, slices |
Directions:
1. Preheat oven to 350° .
2. In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
3. In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute.
4. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
5. Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13 baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
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