Recipe Time! - Mexican Enchiladas

Monday, December 12, 2011

Recipe Time! - Mexican Enchiladas

Chicken enchilada lasagna with green chili sour cream sauce

 1 pkg thin soft tortillas

3 large chicken breasts cooked, shredded

2 cups shredded Monterrey Jack cheese

1 can enchilada sauce

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

  1. Preheat oven to 350 degrees. Grease a 9x13 pan

  2. Mix Chicken and 1c. cheese

  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 

  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

 5. Lay tortillas in pan to cover sides and bottom. 

 6. Add about 2 cups of chicken mixture.

 7. Drizzle enchilada sauce over chicken mixture

 8. Cover with another layer of tortillas

 9. Spoon white sauce over tortillas until they are all covered.

10. Repeat until you reach top of pan.  Finish with a chicken layer

11. Sprinkle cover with remaining cheese and white sauce

12. Bake 22 min and then under high broil for 3 min to brown the cheese.