¼ cup flour
¼ cup butter
2 cups chicken broth
1 (8 oz.) container sour cream
2 jalapeño peppers, chopped
1 whole chicken breast, cooked
12 corn tortillas
vegetable oil
2 cups Monterey Jack cheese, shredded
¾ cups onions, chopped
Pico de Gallo:
1-3 Roma tomatoes
½ cup onion, chopped
2 jalapeno peppers, seeded and chopped
¼ cup tomato juice
½ tsp. salt
Combine butter and flour in a medium saucepan. Cook over medium heat until butter is melted. Gradually add chicken broth, whisking constantly. Add sour cream and finely chopped jalapenos. Stir until barely boiling. Remove from heat.
Cook chicken breast. Cook tortillas one at a time in large pan with vegetable oil, not allowing them to get crispy. Layer chicken, cheese, onion, and sour cream sauce on tortilla. Roll up and place in casserole dish. Pour remaining sour cream sauce over top of tortillas. Bake at 425 degrees for 20 minutes.
For Pico de Gallo, combine all ingredients and serve on the side. (J.Ho)
Stacy makes these enchiladas once a week because her family loves them so much that they never get tired of them…I wish my family loved them cuz I would love to have them weekly! It’s rare to find a chicken enchilada that isn’t full of Cream of ______ soup! Thanks Jennifer for a wonderful recipe!
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