Mike is well known for his love of enchiladas. He usually requests it a few times a month. Lately, he hasn't been, but that's because I've been writing out the menu before he's had a chance to ask. Because he has been such a good sport as of late about the menu, I decided to give him a new enchilada recipe. This was very similar to another version, which I think we preferred more than this, but that was simply due to the fact that this version has little spice to it. We like spice and heat to our food.
Ingredients:
1 pound of chicken, diced
1 onion, chopped
1 tablespoon oil (I used olive)
8 flour tortillas
1 1/2 cups shredded cheese (Mexican or Monterrey jack blend)
1/4 cup butter
1/4 cup flour
15 ounces chicken broth
1 cup sour cream (I used the whole small container since they don't make 1 cup servings)
4 ounces green chilies, chopped
Preheat oven to 400*.
Cook the chicken and onion together in oil.
Add your chicken and cheese to each tortilla and roll, placing seam-side down in a baking dish. (Don't forget to spray it first with cooking spray!)
Melt butter in a medium saucepan. Stir in flour and cook until bubbly. Whisk broth and bring to a boil.
Remove from heat and add sour cream and chilies. Stir until well mixed.
Pour over the enchiladas and top with remaining cheese.
Bake for 20 minutes of until sauce is bubbly near edges.
Enjoy!
Note*: Mike and I agreed that this was a good meal, but we will be adding more to it just to spice it up. For those of you who would like more spice before eating this meal, try adding some cayenne pepper or cumin, depending on the spice level you want to the sauce as you're mixing the ingredients together.
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