I saw a recipe a couple weeks ago on Pinterest that I have been meaning to try. Since JP was flying back from Portland, OR and would be home in time for dinner I decided that today was the day. The original recipe came from here but I changed it up a little bit and renamed it Daisy’s Creamy Green Chili Enchiladas!
1 Package of Shredded Chicken
3 Cups Monterey Jack Cheese
3 Tbsp Butter
3 Tbsp Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 (7 oz) Can of Diced Green Chillies
Mix the shredded chicken with 1 cup of cheese.
Get your tortillas ready. The tortillas in San Antonio are still warm when you buy them and they never stick together because each tortilla has a piece of plastic separating them.
Spray your baking pan and then roll up the tortillas with the shredded chicken. I cheated a little and bought the pre-shredded/seasoned chicken. Once your done set to the side.
In a small sauce pan add your butter and flour until I turns into a paste.
Add the chicken broth and whisk like crazy. There is a lot of whisking involved here so be ready. Whisk away until it starts to bubble and gets thick.
Once it is nice and thick turn the heat off and add the chillies. Side note: When I opened up the can of chillies and smelled them I had an instant flash back to a recipe that my mother made when we were kids. I am sure that any of my siblings know exactly what I am talking about.
Then add the sour cream and mix really well.
Pour the creamy mixture all over the tortillas.
Add your left over cheese. You can never have to much cheese so go crazy with it.
Bake in the oven at 350° for about 20 minutes. When the timer goes off turn on the broiler and cook it for another couple minutes (until the cheese starts to brown a little).
This is what it looked like on my plate!
Lily, JP and I loved this recipe. Lily actually ate 3 enchiladas which is a lot for a kid her size! I will totally be making this again sometime for them.