Sometimes life calls for Mexican food. And I tend to answer that call…with my mom’s enchilada recipe from one of her favorite cookbooks. Hello, Deliciousness.
This recipe is easy, and the great thing about it is that it can be multiplied to accommodate a larger party–something I took advantage of when I made it this time around. Also, this recipe is basic, but depending on who I make it for, I like to add jalapenos, onion, or cilantro for an extra kick of flavor.
- ¼ cup butter
- ¼ cup flour
- 1 can (14 ½ oz) chicken broth
- ¾ cup water
- 1 cup sour cream
- 1 can chopped green chilies
- Salt and pepper to taste
- 12 tortillas
- 4 cups chopped cooked chicken breast
- 4 cups (16 oz) Monterey jack cheese, shredded
- 1 bunch green onions, sliced
Preheat oven to 425 degrees.
Grease a 13 x9” casserole. Melt butter add flour, stir until smooth and cook for 1 minute. Gradually whisk in chicken broth and water. Cook over medium heat, stirring until thickened. ADD THE SOUR CREAM!! Pour half the sauce in bottom of prepared pan. Soften tortillas in microwave for 10 seconds. Combine chicken, 2 cups cheese and ½ cup onions. Place ½ cup of chicken mixture on each tortilla. Roll up and place in baking dish seam side down. Pour remaining sauce over top. Bake uncovered for 20 minutes. Sprinkle with remaining cheese and onions. Bake for 5 minutes.
*Recipe from the Women of Great Taste cookbook