Green Chile Chicken Enchiladas
12 corn tortillas
2 1/2 cups cooked chicken, shredded
8 oz Monterey Jack cheese, shredded, divided
1 Tbs ground Ancho chile
1 tsp onion powder, or 1/4 cup minced fresh onion
1/2 tsp granulated garlic
1/4 tsp salt
3 Tbs unsalted butter
3 Tbs flour
2 cups chicken broth or stock
1 cup sour cream
6 oz of chopped, peeled and seeded roasted mild green chilies (can use canned), divided
Smoked paprika
Preheat oven to 350°F. Lightly spray a 9 x 13 casserole dish with non-stick cooking spray and set aside.
In a large bowl, mix together the chicken, 4 oz of cheese, Ancho chile, onion powder, granulated garlic, salt and 2 oz of chopped green chilies. Mix well and set aside.
Warm tortillas by spraying them lightly with oil on both sides, stack in a tortilla warmer and microwave on high for 60 seconds.
Form the enchiladas by dividing the chicken mixture evenly between the 12 tortillas and place in 6 rows in the prepared casserole, placing the enchiladas end-to-end along the long side of the dish.
In a medium saucepan, melt butter and add flour, stirring well and cooking for one minute. Pour in the chicken broth and cook over medium heat until thickened and bubbly, coating the spoon. Remove from the heat and stir in 4 oz of chilies, the remaining cheese and 1 cup of sour cream. Mix well and pour evenly over the enchiladas. If desired, sprinkle the top lightly with smoked paprika.
Place in preheated 350°F oven and bake for 22 minutes, then broil for 3 minutes (watch it carefully) to brown the cheese.
2 1/2 cups cooked chicken, shredded
8 oz Monterey Jack cheese, shredded, divided
1 Tbs ground Ancho chile
1 tsp onion powder, or 1/4 cup minced fresh onion
1/2 tsp granulated garlic
1/4 tsp salt
3 Tbs unsalted butter
3 Tbs flour
2 cups chicken broth or stock
1 cup sour cream
6 oz of chopped, peeled and seeded roasted mild green chilies (can use canned), divided
Smoked paprika
Preheat oven to 350°F. Lightly spray a 9 x 13 casserole dish with non-stick cooking spray and set aside.
In a large bowl, mix together the chicken, 4 oz of cheese, Ancho chile, onion powder, granulated garlic, salt and 2 oz of chopped green chilies. Mix well and set aside.
Warm tortillas by spraying them lightly with oil on both sides, stack in a tortilla warmer and microwave on high for 60 seconds.
Form the enchiladas by dividing the chicken mixture evenly between the 12 tortillas and place in 6 rows in the prepared casserole, placing the enchiladas end-to-end along the long side of the dish.
In a medium saucepan, melt butter and add flour, stirring well and cooking for one minute. Pour in the chicken broth and cook over medium heat until thickened and bubbly, coating the spoon. Remove from the heat and stir in 4 oz of chilies, the remaining cheese and 1 cup of sour cream. Mix well and pour evenly over the enchiladas. If desired, sprinkle the top lightly with smoked paprika.
Place in preheated 350°F oven and bake for 22 minutes, then broil for 3 minutes (watch it carefully) to brown the cheese.
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