3 Tb. Butter
3 Tb. Flour
2 C Chicken Stock
1 (4 oz) Can Chopped Green Chiles
1/2 tsp. Ground Cummin
1 C Sour Cream
2 C Shredded Cooked Chicken
2 C Shredded Monterrey Jack Cheese
This dish is so simple and really goes together pretty fast. The great thing about this dish is you can use left over chicken. You don’t have to make fresh, well, unless you want to. This dish is the perfect meal for those times you want something different. Here is how I made it.
I first take the shredded chicken and the cheese and mix it together and set it aside.
Next take the 3 tablespoons of butter and flour and make a rue. Mix them on medium heat and cook until golden brown.
After the rue is cooked, add the chicken stock, cumin, and peppers into the pot. Bring the mixture to a boil and then reduce to a simmer. You want this sauce to thicken to a gravy consistency.
Now stir in the sour cream and continue to cook until thick and creamy.
Start forming the enchiladas. Place some chicken/cheese mixture on the flour tortilla shell and wrap them up.
Place them seam down into a lightly greased casserole dish.
Now pour the gravy or sauce over the formed enchiladas.
Top the enchiladas with some extra cheese and place in a 375 degrees oven. Bake for 20-30 minutes until heated all the way through.
After they are cooked, allow them to cool for 5 minutes in the dish. Then serve them up and enjoy! This is a great dish to make ahead of time and just throw in the oven when you are ready. I hope you enjoy this dish like we do. And I hope it helps break up the same ol’ meals.