Cheesy Chicken Enchiladas with Sour Cream White Sauce
I like enchiladas, and these chicken enchiladas sounds great in this white sauce. Keep in mind, unless making the flour tortillas yourself, this is not a cheap meal. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 10 flour tortillas
- 3 tablespoons all purpose flour
- 2 cups chicken stock, fresh or from powder
- 1 cup sour cream, OR make from a shortcut
- 2 1/2 cups chicken, cooked and shredded
- 3 cups Monterey Jack cheese, OR Edam cheese, shredded
- 3 tablespoons butter, melted
- 6 green chilies, diced
Instructions
- Preheat your oven to 180 C, lightly grease a 9x13 baking dish with butter, set aside.
- Combine the chicken with 1 cup of cheese. Use the this mixture to fill each of the 10 tortillas, roll each tortilla and place seam side down in the baking dish. Set aside.
- Melt the butter in a sauce pan over low heat, then stir flour into butter and whisk for 1 minute. Then add stock and whisk together. Cook over medium heat until it’s thick and bubbles up, remove from heat and let cool for a few minutes. Let this cool a bit or the next step will curdle.
- Once the butter mixture has cooled, add the sour cream (or a substitute) and the diced chilies. Pour this over the enchiladas and add the remaining 2 cups of cheese over the top. Bake in oven for 20-25 minutes, then you may want to broil for 3 minutes to brown the cheese. Serve. Beans on the side would be perfect.
Notes
Figure about 60 Baht for the chicken, if you cook it then you have the stock, win win. The cheese, Edam, would be 180 per 250 grams, go with 1 to 1 1/2 blocks (or if you like cheese, 2 blocks), the tortillas are not cheap, about 250 to 280 Baht per package of 10. This cost per serving for 8 servings is about $2.47. Not a cheap meal, but would be good for a once in a while a meal.
Shortcut: Sour Cream.
Adapted from an internet recipe.
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