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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a different take on chicken enchiladas. It does take some time, but is so very worth it! I serve it with refried beans and Mexican rice. Ingredients:
3/4 cup butter |
3/4 cup flour |
1 qt. very rich chicken stock |
3/4 cup half and half |
1 tbsp. chopped pimiento |
1 tbsp. chopped mild green chiles |
1 tbsp. chopped cilantro |
2 tsp. salt |
1/4 tsp. white pepper |
1 lb chopped cooked chicken |
1 tbsp. chopped onion |
4 oz. cream cheese |
4 to 6 oz. sour cream |
1 tbsp. chopped green chiles |
1 dozen soft corn tortillas |
8 oz. shredded monterey jack cheese |
Directions:
1. Melt butter over low heat, mix in flour very slowly until blended well.
2. Do not brown.
3. Add warm chicken stock, stirring until sauce is smooth and thick.
4. Stir in warm cream, pimientos, green chiles cilantro, salt and pepper.
5. Do not boil.
6. Keep warm.
7. Saute onions until soft. Add chopped chicken, salt and pepper to taste.
8. Remove from heat.
9. Mix soft cream cheese with enough sour cream to make a creamy base.
10. Add chicken mixture, chopped chiles.
11. Mix well.
12. Roll filling into softenened corn tortillas, dividing evenly between the 12 tortillas, and place the enchiladas in a baking pan.
13. Cover enchiladas with hot cream sauce, top with a generous amount of Monterey Jack cheese.
14. Bake in a 350 oven til hot and bubbly.
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