Chicken Sour Cream Enchiladas

In my little room at work, I share this space with two wonderful women, Patsy and Janet. I am consistently prying their minds on how to make authentic Mexican dishes. On one occasion, we discussed cooking Mexican rice and I decided I would go home and make it. Well, lets just say even with their advice it didn't come out very well. I don't do rice, never have and thus the reason I have never blogged about it! The other day, we were discussing enchiladas and they looked me like I was nuts when I said I had never made them. I knew right then that was the next thing I had to try and make. They looked pretty easy and I didn't think I would be able to mess them up. David loves enchiladas especially his moms recipe. I would have asked for her's but she has been up in Oregon helping his grandparents, as they have been sick. So, I resorted to my good ole friend the Internet. I knew he liked his enchiladas creamy and with green chilies and I found this recipe on Cookinglight.com. The recipe was really easy and David loved them. He said they very close to his moms so that made the recipe even better. I made some modifications and they are included in the recipe below.


Chicken Sour Cream Enchiladas
Source: Southern Living
Yield: 6 servings

Ingredients
1/2 medium onion
1 tbls of olive oil or spray pan with Pam
2 cups of chopped chicken
1 (16-ounce) carton of sour cream
4 cups (16 ounces) of shredded Monterrey Jack cheese
12 (6-inch) flour tortillas
3 (4.5-ounce) cans if diced green chilies
1 1/4 cups of milk
2 tbls of flour


Preheat oven to 400 degrees. In medium, pan cook onion and chicken over medium high heat for about 5 minutes.

In medium bowl stir together chicken and onion mixture, 1/2 cup sour cream, and 1 1/2 cups shredded Monterrey Jack cheese. Spoon the chicken mixture evenly on one end of each tortilla, and roll up. Place tortillas seam down in a lightly greased 13 by 9 baking dish.

Whisk together 2 of the canned green chilies, milk, and flour in a saucepan over medium heat. Gradually add remaining 2 1/2 cups cheese and stir constantly, until cheese is melted. Pour sauce over the top of enchiladas. Spread remaining sour cream over sauce.

Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly. Drain remaining can of green chilies, and spread evenly on top of enchiladas.