Friday, April 11, 2008

Chicken Enchiladas

So this recipe may be a little silly for me to post considering it came from 1 of only 2 people that read this blog! (Thanks for the recipe, Abby! Thanks for reading, Alisa!) BUT, these enchiladas are SOOOO good! At least by posting it, I know it's saved for future reference! I added black beans to the kids and mine. On Cody's, I put a big long strip of super hot sauce --the kind that has naughty words on the label because it's sooooo hot!  These seemed like the best comfort food in the world for another day of our endless gloomy, rainy, cold spring!

Chicken Enchiladas

5 T butter
1 cup chopped onion
3 cups cooked chicken, chopped
4 ounces green chilies, chopped
1/4 cup flour
1 T chili powder
1/2 tsp cumin
1/2 tsp coriander
2 1/2 cups chicken broth
1 cup sour cream
2/3 pound Monterey Jack or pepper jack cheese
12 flour tortillas

Cook onion in 2 T butter, then combine cooked chicken, chilies, and onion in bowl. Melt 3 T butter and blend in flour and seasonings. Whisk in chicken broth. Stir until boiling and then add sour cream and 1 cup cheese. Stir 1/2 cup of sauce into chicken mixture.

To assemble, dip one side of tortilla in sauce (lightly), spoon chicken filling in center, sprinkle some cheese on top and roll tortilla, placing seam on the bottom in a 9x13 baking dish. ( I usually need this plus a 8x8) Continue until mixture is used. Pour remaining sauce over tortillas, sprinkle with rest of cheese. Bake for 30-40 minutes at 350.

This can even be doubled and frozen!

Thanks, Abby! :) When you're a famous artist, I'll fix these for my family and tell them all about how I knew you back in your beginning days as a "starving artist." Then I'll pull out the murals and reminisce on the good 'ol days of being a lonely stay-at-home mom...just going from one sale to the next, one recipe to the next...ha ha!