Monday, April 30, 2012

Elaine's Chicken Enchiladas

I just sent my mother-in-law an email telling her how much I love her white chicken enchiladas. Seriously, they are my favorite food and would be my "last meal" if I were ever in that unfortunate circumstance.

So why the hell haven't I shared them here? Mainly because I don't have a pretty picture to accompany the recipe. I'll add one later.

In the meantime, make these. You'll be happy.

Chicken Enchiladas


2 cups cooked, shredded chicken (we buy a rotisserie chicken and shred)

2 tbs butter (not margarine)

1/2 cup diced green peppers

1 cup diced white onions

4 oz can of diced chilies

3 tbs butter

1/4 cup flour

1 tsp crushed coriander

3/4 tsp salt

2-1/2 cups chicken broth

1-1/2 cups Monterey jack cheese (not the Mexican blend, *Monterey*)

1 cup sour cream (light is ok, fat free won't work)

12- 6" flour tortillas (soft taco size)

how to:

Bake 2 chicken breasts (boneless, skinless) in a baking pan at 350 degrees for 35 minutes. Shred with fork while still warm. Set aside.

In a large sauce pan, melt 2 tbs butter. Add in green peppers & onions. Stir, over medium heat, until soft. Remove green peppers & onions from pan, mix in with shredded chicken and diced chilies (in a separate bowl).

In the same large sauce pan, melt another 3 tbs of butter. Add 1-1/4 cup of chicken broth. Add in flour, coriander and salt. (It will look all clumpy, that's ok.) Now add the remaining chicken broth. Over medium heat, stir until thick and bubbly. Now add 1/2 cup of Monterey jack cheese and 1 cup of sour cream. Stir until thick and bubbly. Remove from heat. Let it cool down enough that you can touch it.

Mix 1/2 cup of sauce into bowl with shredded chicken/chiles/onions/green pepper mixture. Dip each tortilla in the remaining sauce. Lay flat, spoon some of the chicken/chili/onion/green pepper mixture into the tortilla. Wrap up, and push to the end of the ungreased 9 X 13 baking pan. After all twelve enchiladas are squeezed into the baking pan, pour the rest of the sauce over top. Sprinkle remaining 1 cup of cheese over enchiladas and sauce. Some people add black olives and cilantro to the top, go for it if that's your thing.

Bake uncovered at 350 degrees for 25 minutes.
Send a note to my mother-in-law thanking her for introducing these to the world. (She'll tell you they're from an old Better Homes & Garden cookbook but really, she is the one who makes them what they are.)

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