5 tablespoons butter, divided 1 medium onion, chopped 1 medium-size red bell pepper, chopped 2 cups chopped cooked chicken 3 (4-oz.) cans diced green chiles, divided 3 cups (12 oz.) shredded colby-Jack cheese blend, divided 8 (8-inch) soft taco-size flour tortillas 2 tablespoons all-purpose flour 3/4 cup chicken broth 1/2 cup milk Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce Preparation 1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender. 2. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish. 3. Bake at 350° for 10 minutes. 4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles. 5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese. 6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings. Southern Living chicken enchilads
Posted on: Mon, 29 Jul 2013 14:46:10 +0000
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