WHITE GREEN CHILI CHICKEN ENCHILADAS (Kathi Ford) *The recipe has been out before, but I tweeked it some .... so here goes! This is a single recipe ... I always double mine and it makes right at 40 enchiladas, using regular size corn tortillas .... INGREDIENTS ~~ White Corn Tortillas 2 Cups Shredded Colby/Jack Cheese 2 Cups Shredded Chicken Breasts ( I cook my chicken in water (about 3 or more cups) with a heaping spoonful (or 2) of that KNOR Chicken bouillon that comes in that green jar ... and I add about a tablespoon or more of chopped green chilis to the broth while cooking the chicken ... I save the broth for the rest of the recipe) 3 Tablespoons Butter 3 Tablespoons Flour 2 Cups Chicken Broth (plus a little of the leftover to put in your shredded chicken) 1 Cup Sour Cream 4 Oz. (plus a little more, about tablespoon or more) Chopped Green Chilis ... (I use either fresh roasted green chilis or the jar of chilis I get from Costco (the jar is from Hatch Chili, New Mexico 505 Southwestern Medium All Natural Roasted Green Chili) ... The jar I get is WONDERFUL AND VERY FLAVORFUL HEAT OVEN TO 425 DEGREES You are gonna use a 9x13 pan (or 2 for a single recipe) .... Cook your chicken in about 4-5 cups water .... add a tablespoon or however much of that KNOR Chicken Bouillon that is in that green jar Save all your broth ... Shred up your chicken .... To your shredded Chicken, Add 1 CUP OF YOUR CHEESE ... I add a couple tablespoons of chopped green chilis to the shredded chicken and just enough of the broth to make the chicken mixture moist .... Set your chicken filling aside .... Add 3 TABLESPOONS BUTTER to the pan you cooked your chicken in and melt .... add 3 TABLESPOONS FLOUR to the butter and stir with a whisk for about a minute just to get the raw flour taste gone .... Add your 2 CUPS RESERVED CHICKEN BROTH and stir and whisk till it bubbles and thickens .... Add your 1 CUP SOUR CREAM and your 4 OZ. CHOPPED GREEN CHILIS to your sauce ... Fill your tortillas with mixture and roll, put seam down ... I use the disposable 9x13 aluminum pans (easy to camp with) and I can usually get about 10 enchiladas per pan .... once all enchiladas are filled and placed in pan, GENEROUSLY pour the sauce over and in between the enchiladas and sprinkle each pan with left over cheese ... At this point, you can either freeze or bake ... If you are gonna bake, bake at 425 degrees for 20~25 minutes or until bubbly and golden THESE ARE THE BEST ENCHILADAS I HAVE EVER MADE OR EATEN!!!!
Posted on: Mon, 22 Sep 2014 04:27:01 +0000
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