Wow...I made this recipe back in May. For 6 months it's been sitting in my drafts folder waiting to be published. I never really liked the photo's, that's why I haven't posted it before. For some reason though, today they don't seem so bad.
It could be because the pictures I took of lasts nights dinner were so colossally bad that my camera practically deleted them on its own. By comparison, these pics are award-winning.
Not gonna lie, I have no recollection of this recipe. I can tell you one thing though...it's presence in my Drafts folder means it didn't suck. I don't post recipe that suck. Well, not true. I've posted things that I thought sucked, but Heath and Jesse liked, and vice versa, but nothing that's just all around bad.
They're chicken enchiladas! You can't really go wrong with that!
Ok guys, have a great day! I'm off to buy the dog a new bed for his dog house since he tore his last one to shreds. And the one before that...and the one before that. One of these days I'm just gonna say 'Screw it', he can sleep on the cold floor of his house. One of these days....
'White Chicken Enchiladas with Green Chili Sour Cream Sauce'
Source: Adapted from Let's Dish Recipes
8 flour tortillas, burrito size
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken (I shredded a pre-cooked rotisserie from the store)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles (4 oz)
Chopped, fresh parsley for garnish
1. Heat oven to 425. Spray a 9x13 inch baking pan with cooking spray; set aside.
2. Mix the chicken together with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly down the center of the tortillas. Roll up and place seam side down in the prepared dish.
3. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
4. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake uncovered for 20 to 25 minutes or until golden and bubbly. Sprinkle with parsley just before serving.