Mike and I go through this cycle when I am making a menu. I ask him what sounds good to eat, and he always mentions enchiladas. For a while, I had to ignore that request, as it felt that we were having them every week. So, in this new house, I was looking through recipes online, and came upon this version of enchiladas. I had Mike print out the recipe, and I began making it. It was incredible! So tasty! We used a different kind of tortilla than it asked for, but it was still good. We are going to be making it again soon, and using the ones they call for, as the ones we used broke before being baked.
Ingredients:
For the sauce-
1 Tablespoon butter
1 Serrano pepper, minced
2 Garlic cloves, minced
1 Tablespoon flour
1 Cup Chicken stock
1 teaspoon Cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 Cup chopped cilantro
1 Cup medium Salsa Verde
1/2 Cup sour cream
For the Enchiladas-
3 Cups chopped, cooked chicken breasts (4 breasts)
8 oz Monterrey Jack Cheese, shredded & divided (I used a blend of jack and Colby cheese)
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 tortillas (They say flour, but we used corn and they still came out fine, aside from breaking)
Directions:
Preheat oven to 375*F.
In a medium sauce pan, melt butter on medium-high heat. Saute Serrano pepper and garlic for 1 minute. Stir in flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper. Bring to a low boil. Once boiling, whisk in sour cream, Salsa Verde, and cilantro. Remove from heat.
Spray/grease a 9x13 pan. Add 3/4 Cup of sauce to the bottom of the pan. Add chicken, cheese, onion and avocado to the middle of each tortilla and roll, placing them, seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and onion. Bake for 15-20 minutes, or until sauce is bubbling. Serve immediately!
Enjoy!
Note*: If you don't want to make these as spicy, seed the Serrano pepper and use a mild Salsa Verde.
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