Tuesday, April 10, 2012

Mean and GREEN Enchiladas!

I know I've made these chicken enchiladas in green sauce (and blogged about them) before, but I tried a different technique for the filling this time. Basically, I started with making a roux before adding sour cream and cheese, which ultimately yielded a luscious, creamy filling. You should give this a try. If you start with a roasted chicken from the deli, it's even easy enough for a work/school night!

Chicken Enchiladas Verde

2 tablespoons butter
2 tablespoons olive oil
1 large onion chopped
4 cloves garlic, minced
1/4 cup flour
1 1/2 cups chicken broth
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 cup sour cream
1 deli chicken, skinned, deboned and coarsely chopped
1/4 cup chopped cilantro leaves
2 cups shredded colby-jack cheese, divided
1 jar Cookwell & Company Green Chile Stew (or about 4 cups of your favorite salsa verde)
10 6-inch flour tortillas

Heat the butter and olive oil in a large skillet over medium heat and saute the onions until tender and translucent. Add the minced garlic and cook for another minute. Whisk in the flour and cook for two minutes, then whisk in the chicken broth until thick and smooth. Stir in the cumin, pepper, sour cream, chicken, cilantro, and one cup of the shredded cheese. Remove from heat.

Add a cup of the salsa verde to the bottom of a 13x9 baking dish. Divide the chicken filling into ten portions in the skillet. Spoon each portion into a tortilla, roll up, and place into the baking dish. Continue until you've done all ten tortillas (8 in a row, 2 along the side). Pour the remaining salsa verde evenly over the enchiladas, and bake uncovered at 350 degrees for 30 minutes. Add the remaining cup of shredded cheese to the top and return to the oven to melt for another five minutes or so.http://lindseysluscious.blogspot.com/2012/04/mean-and-green-enchiladas.html

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