creamy chicken and green chili
This creamy chicken and green chili enchilada may be a simple and delicious dinner idea. and that they are often at your table in but an hour! Use grilled chicken to hurry up!
2 cups grated chicken (basically 2 pieces of roasted chicken breast)
4 cups grated Monterey Jack cheese
10 small, flour corn tortillas
3 tablespoons butter
3 tablespoons of rice flour
2 cups chicken broth
1 cup soured cream
2 4 ounce cans of diced green peppers
fresh cilantro for garnish
1.Preheat your oven to 350 degrees.
2.Grease a 9 × 13 baking sheet. Set aside.
3.Reheat your corn tortilla before using it, or it'll collapse once you attempt to roll it. to try to to this, wrap the tortilla pile in foil and put it within the oven at 350 degrees for 10 minutes.
4.While the tortillas are heating, in a bowl, combine the grated chicken and 1 1/2 cups of cheese .
5.Once the tortillas are warm, divide the chicken / cheese mixture between the ten tortillas. Roll each tortilla and place the folded side on the greased baking sheet. Set aside.
6.melt the butter over medium heat.
7.Whisk the flour and cook for about 1 minute.
8.Then add the chicken broth and beat until the mixture is thick and bubbly.
9.Remove the mixture from the warmth and stir within the peppers. Let the mixture cool for about 5 minutes, then add the soured cream . If you add soured cream when the mixture is just too hot, the cream will thicken.
10.Once the soured cream has combined, pour the sauce over the enchilada.
11.Sprinkle over the remaining 3 cups of cheese .
12.Bake for 25 minutes.
13.After 25 minutes of cooking time, activate your oven to bake and bake for about 3-4 minutes, therefore the cheese is golden and bubbly.
14.Serve with fresh cilantro and green salad!