Yum! These are some of my favorite enchiladas ever! They are pretty easy and there are a few shortcuts that if you're short on time will make them even easier. I'll post the original recipe and then talk about the shortcuts I sometimes take. They also make an awesome freezer meal! I'll put those directions at the end as well.
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| This is what the mixture looks like right before you start wrapping the tortillas. |
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| All ready for the oven! |
Green Chili Chicken Enchiladas:
4 chicken breasts, cooked and shredded
mozzarella cheese (to taste)
tortillas
1 can diced green chilis
1 cup white sauce (recipe for this is later in the post)
Combine the chicken, green chilis, white sauce, and some of the cheese. I just use enough cheese that it looks like it will melt nicely inside of the tortillas. Grease the bottom of a 9X13 pan. Roll up mixture in tortillas and lay inside pan (I can usually fit around 6 in one pan, sometimes one more or less depending on how chubby I make my enchiladas). Poor the remaining white sauce over the top of the enchiladas (if I have any leftover chicken mixture I add it to the white sauce). Cover with tinfoil and bake at 375 degrees for 20 to 30 minutes or until bubbly. Then take off the foil, cover with rest of cheese and bake uncovered for 5 to 10 minutes more, or until cheese is nicely melted.
Basic White Sauce:
1/4 stick of butter
2 chicken bullion cubes
flour, around 1/4 cup
garlic (to taste)
onion (to taste)
milk, about 2 cups
1/2 cup sour cream
Crush the bullion and put in a sauce pan with the butter. You'll want a whisk and you'll want to stir continuously so it might help to have another person to poor if you're nervous :) When melted, add flour, a little at a time until it forms a thick paste (you might use a bit more or less, this part isn't an exact science). Then add milk, slowly, stirring constantly until boiling (by the time it boils, it should have thickened). Take off heat and stir in sour cream.
Ok, now for the shortcuts. If I'm running short on time there are two things I can do. I will use canned chicken instead of cooking and shredding my own and I will use canned soup instead of the white sauce. I don't like to use the soup very often because I don't love the taste of it and the white sauce comes together in about 5 minutes so I only use this shortcut if I'm making a ton!
If you want to freeze this, cover in cellophane and then tin foil. Then when you're ready to use them, take them out and let them thaw. Be sure to remove the cellophane before you bake. Then just bake according to the recipe!
This is kind of a longer recipe but it really does come together so easily! I hope you try it and I'd love to hear what you think. If you have any questions, let me know and I'll try my best to answer them :)
-Megan
