I apologize for the lack of posts lately. I was sick with a stomach bug for a couple days, during which I obviously didn’t cook at all, and then we had an incident over the weekend involving JW and massive amounts of blood that took him to the ER — so blogging hasn’t exactly been at the top of my list lately 🙂
JW is fine, in case you’re concerned. He got a few stitches and was fixed up in no time. I wasn’t actually a part of all the drama because I was at home asleep (long story), and didn’t find out until I woke up the next day. I was a little disappointed that I didn’t get to go.
Also, the blood came out of the carpet. So we won’t have to explain that one to the apartment manager.
Now, on to these enchiladas! JW made a request a while back for some enchiladas with a sour cream sauce, and I dug this recipe up from Allrecipes. It was fantastic. I didn’t use quite as much cheese as the recipe called for, and for some reason I didn’t have the Monterrey Jack that I thought I did, so we went with Colby Jack instead. The sour cream sauce was excellent. I loved it, and JW loved it enough to eat a large dinner, and another helping a few hours later. So I’d say it was a success in the Sharp household!
Green Chile Chicken Enchiladas (original recipe here)
- 12 corn tortillas
- 3 cooked boneless skinless chicken breast halves, shredded
- Shredded Monterey Jack cheese
- 3/4 cup minced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chiles, drained
- 2 ounces shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
Preheat oven to 375 degrees F (190 degrees C).
Warm tortillas in microwave to make them soft and pliable. Divide chicken, cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with cilantro.