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My boyfriend has been wanting enchiladas for awhile now. I came across this recipe while perusing Pinterest the other day, and thought it sounded simple enough. I made it tonight, and the results were astounding. Simple, delicious flavor. We are not big fans of spicy in this household, and this had just enough of the green chilies to give it some oomph, but not too much for our fragile taste buds. Even the kids enjoyed it!
We put some chicken breasts in the crock pot with a bunch of taco seasoning on high for about 4-5 hours this afternoon, then shredded it to use for this dish. I highly recommend this! The recipe originally calls for Monterrey Jack cheese, but since I didn't have that I used the cheddar and mozzarella mix, which I thought tasted fantastic, and so did everyone else. I imagine you could use just about any kind of cheese that your family enjoys and still have a wonderful outcome. I am thinking some of those bags of the Mexican cheese blends next time....
Ingredients:
- 10 soft burrito shells (I used flour, I imagine corn would be good, too)
- 2 cups cooked, shredded chicken
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 4-oz can diced green chilies
- 1 cup sour cream
Directions:
- Preheat oven to 350*F.
- In a large bowl, combine the shredded chicken and 1/2 cup of each of the cheeses. Spread the mixture evenly among the tortilla shells. Roll the tortillas up and place in an 9x13 pan sprayed with cooking spray.
- In a saucepan, melt the butter. Stir in the flour and cook about 1 minute. Add in broth and cook over medium heat until it starts to thicken. *Note- sauce will be a bit thin. The next two steps thicken it a bit.*
- Remove sauce from heat. Stir in green chilies and sour cream.
- Pour over enchiladas. Top with remaining cheeses. ( I put a bunch more cheese on. We are cheese lovers!)
- Bake for 22 minutes, then broil for 3 minutes to brown the cheese.
