growing up as a texas girl, i've eaten my way through many a bowl of queso. it's a way of life to decipher a menu that's written only in spanish because it's your favorite hole in the wall find. and don't even get me started on knowing where the best margaritas in town can be found...
to be honest though, i don't always lean toward the super authentic mexican fare. i'm proud to be from texas where we like our tex-mex! i dollop on the sour cream like it's going out of style, and i'm sure many mexican grandmothers out there would have a heart attack at the sight of me tarnishing any spicy goodness that could be looming. in any case, that is why a post on pinterest about white chicken enchiladas sparked my interest.
ps-i'll tell you that i cooked for three other (very satisfied) friends who also raved about my guacamole, so if you're interested, follow my blog under the 'pretty followers' tab and comment with your email for me to send you the exclusive recipe.
green chile enchiladas
8-10 flour tortillas
2 cups chicken
1/2 packet of taco seasoning
3 cups shredded Monterey Jack cheese
4 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (8 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Saute chicken with the taco seasoning and salt to taste (~1 tbsp).
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth, and whisk until smooth. Heat over medium heat until thick and bubbly. Add 1 tablespoon of salt, if desired.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.
:: xoxo ::