I know what you’re thinking. You’re skipping ahead and looking at the meal I made yesterday and you’re thinking, what the heck? She’s baking in the oven? It’s a little warm out for that isn’t it?
Yeah, we’re in some kind of bizarre weather anomaly up here, and it’s been unseasonably cool. There are pros and cons to this- the biggest con being that we have a camping vacation coming up in less than two weeks, and there is no way that lake water is going to get nice and toasty! It has been nice though, nice enough to get out and do yard work or go to the park- just not hot summery weather that we usually expect. But that’s okay, because these Chicken Enchiladas with Creamy Green Chile sauce wouldn’t have fared so well cooked on the grill.
For being so simple, these were quite delicious. As I looked over the recipe, I was pleased that it was a creamy enchilada that did not call for a can of soup as the base. Making the cream sauce was really easy, and I really liked the addition of green chiles to it. In fact, next time I’ll be doubling the chiles, they were that tasty in the sauce.
I think one key to making these enchiladas so tasty though is making sure that the chicken you are using to begin with is nicely seasoned. It simply calls for 3 cooked chicken breasts. I used bone-in thighs which I baked myself with a hefty seasoning of garlic pepper. This would also be a great place to use leftover rotisserie chicken. I think you could add some seasonings to the filling if the mood struck you- a little cumin or chile powder, or even a portion of those chopped green chiles. I was surprised though how delicious the simple filling of chicken, onions and Monterey Jack cheese actually was.
(As a complete random aside, am I the only one out there who, every time I read or hear the name “Monterey Jack” thinks of a fat brown cartoon mouse wearing a trench coat and goggles? Oh, I am, aren’t I….)
It’s been so long since I’ve made enchiladas, because the kids have not been fans. Zander still wasn’t a big fan, but Abigail loved it, and I imagine if I made them more often, Zander will come around. He did eat a bit, but I think the creamy sauce didn’t thrill him, he did better digging into the filling itself. We topped ours with a touch of sour cream and a dollop of homemade salsa. Oh- and don’t skip the garnish of cilantro and scallion. Once again, I found the garnish at the end key to really making these enchiladas sing.
I made these as directed, and they were good enough for company, but I really think you could feel free to play with the filling as desired. I would stick with the corn tortillas softened in oil though, as the oil helps the tortillas maintain their integrity. And you just can’t beat corn tortillas for enchiladas. Flour tortillas get all gummy and pasty- the corn ones…Mmm, I’m looking forward to leftovers for lunch just thinking about these enchiladas again! These would multiply so easily- as made they made one 9×13 pan, it would be no trouble to double the recipe and make two pans to have enough for a large family or company.
Chicken Enchiladas with Creamy Green Chile Sauce
12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 1 (4 ounce) can chopped green chiles 2 ounces shredded Monterey Jack cheese 1/2 cup chopped green onions 1/2 cup chopped fresh cilantroDirections:
Preheat oven to 375ºF.
Heat 2 tablespoons oil in a skillet over medium high heat. Fry tortillas one at a time for 5 seconds per side to soften and make them pliable. Add more oil to the pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces of Monterey Jack cheese and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Serves 6- two enchiladas each.