Tuesday, July 31, 2012

Simply Sour Cream Chicken Enchiladas

I halved this recipe because we don't usually  like eating leftover enchiladas, they get too soggy.  I don't know why I didn't think to do that before (and you can always save your extra sauce in the fridge).  These were really good, definitely a keeper.
 Maybe I should call them Enchilada Burritos
 I made my chicken in the crockpot and cut it into small pieces
 Get your rolling supplies ready and you can start your sauce
 You make a gravy and add green chili and sour cream
 Assemble burrito/enchilada
 Blend sauce (optional)
 Spray pan with cooking spray and place your burritos seam side down
 Pour sauce over the top and add cheese
 Bake for 20 minutes and you get this bubbly good stuff
 I served them with avocados and homemade black beans

Simply Sour Cream Chicken Enchiladas (for 2)
1/2 pound cooked chicken, cut up (about 3-4 chicken frozen tenders, crock pot on high for 3 hrs)
1 small onion
2 Tbsp. Olive oil
2 Tbsp. Flour
3/4 cup chicken broth
1/4 cup sour cream
4 oz can chopped green chili
2 large flour tortillas
1 cup cheese

Preheat oven to 400.  In a large skillet sautee onion in olive oil over medium heat until softened.  Add flour and stir.  Pour in chicken broth and stir until slightly thickened.  Add your green chili and sour cream and take off the heat.  Pour into a blender and blend until smooth.  Assemble your burritos with chicken and half of cheese.  Place in a greased pan and top with sauce and rest of cheese.  Bake for 20 minutes or until cheese bubbles.  
*Adapted from

Did I mention our Blue Bell Stash?  SO GOOD

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