Cheesy Chicken Enchiladas
We were well into September and finally made plans to take Nick and his college roomies out for dinner. When Nick ordered a $44 steak, I started to wonder if this dinner bill would break the bank! I guess only my son had the nerve to order the most expensive item on the menu…whew. Those boys can eat! Besides dinner out, I brought two batches of cookies and dinner for another night. I knew some prime rib had been dropped off along with a couple lasagnas (I think the moms are spoiling these guys!). I decided to make a batch of Enchiladas de Polio y Queso or Cheesy Chicken Enchiladas…after all, Nick is a Spanish minor. Full of sauced up chicken and cheese, these were perfect for the ravenous teens. The unbaked enchiladas topped with a thick layer of shredded cheese convinced me to make a second batch for us at home.
- 1 cup chopped onion
- ½ cup chopped bell pepper (red or green, I used red)
- 5 tablespoons butter, divided
- 2 cups shredded, cooked chicken
- 1 can (4 ounces) green chilies, drained
- ½ teaspoon salt
- 1 tablespoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2½ cups chicken broth
- 8 ounces shredded Monterey Jack cheese, I used Rumiano Organic Monterey Jack
- ¼ cup flour
- 1 c. sour cream
- 10-12 6-inch flour tortillas
- Preheat oven to 350º. Grease 9 x 13 pan and set aside.
- Cook onions and bell pepper in 2 tablespoons butter until tender. Combine with chicken and green chilies.Set aside.
- In the same pan, melt the remaining 3 tablespoons of butter, blend in flour, seasonings and salt. Whisk in broth, cook and whisk until thick and bubbly. Remove from heat.
- Stir in sour cream, ½ cup cheese and ½ cup sauce into chicken mixture. Spoon some of the sauce into bottom of prepared pan.Spoon chicken mixture into the center of each tortilla and roll. Place in pan. Repeat with remaining tortillas.Pour over remaining sauce. Sprinkle with remaining cheese. Bake for 25 minutes.