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Chicken-Sour Cream Enchiladas

Source of Recipe


Southern Living, November 2004






List of Ingredients



• 1 medium onion, chopped
  
• 1 Tbsp olive oil
  
• 2 cups chopped cooked chicken
  
• 1 (16-ounce) carton sour cream, divided
  
• 4 cups (16 ounces) shredded Monterey jack cheese, divided
  
• 12 (6-inch) flour tortillas
  
• 3 (4.5-ounce) cans diced green chiles, divided
  
• 1-1/4 cups milk
  
• 2 Tbsp all-purpose flour
  






Instructions



1. Sauté onion in hot oil over medium-high heat for 5 minutes, or until tender. Stir together chicken, 1/4 cup sour cream and 1-1/2 cups shredded Monterey jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam-side down, in a lightly greased 13 x 9-inch baking dish.
   
   
2. Whisk together 2 cans green chiles, milk and flour in a saucepan over medium heat; gradually add remaining 2-1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
   
   
3. Bake enchiladas at 400º F for 20 to 25 minutes, or until bubbly. Drain remaining can of green chiles and spread evenly on top of enchiladas.
   
   Makes 6 servings.
   
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   Serve with:
   
   FIESTA COLESLAW
   
   • 1/2 lb. green cabbage, shredded
   • 1/2 lb. red cabbage, shredded
   • 1 medium cucumber, peeled, seeded, diagonally sliced
   • 1 medium red bell pepper, cut into thin strips
   • 1 medium green bell pepper, cut into thin strips
   • 5 green onions, sliced
   • 2 celery ribs, diagonally sliced
   • 1 large carrot, shredded
   • 1 small white onion, thinly sliced
   • 1/4 cup fresh lime juice
   • 2 Tbsp sugar
   • 2 Tbsp sherry vinegar or cider vinegar
   • 1 Tbsp pepper sauce (liquid from hot peppers in vinegar)
   • 1 tsp salt
   • 2 Tbsp olive oil
   
   Combine first 9 ingredients in a bowl. Stir together lime juice and next 4 ingredients in a small bowl until sugar is dissolved. Pour dressing over cabbage mixture, tossing to coat. Let stand 30 minutes, tossing often. Drizzle evenly with olive oil, tossing to coat, just before serving. (Makes 6 servings.)
   
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   FRESH SALSA
   
   • 1 habanero chile pepper, seeded and minced
   • 1 medium cucumber, peeled and diced
   • 4 large plum tomatoes, chopped
   • 1 cup finely chopped fresh cilantro
   • 2 Tbsp vinegar
   • 2 Tbsp olive oil
   • 1 tsp sugar
   • 1 tsp ground cumin
   • 1/2 tsp salt
   • Garnish: Whole jalapeño pepper
   
   Stir together first 9 ingredients in a small bowl. Cover and chill at least 1 hour. Garnish, if desired. (Makes 3-1/2 cups.)