Friday, April 13, 2012

Mama Kelley's White Chicken Enchiladas

Hey friends-- how was your week?  I had so much fun playing with my family and loving up baby Ivy.  I'm kind of sad to see them leave tomorrow. :/  I  thought I would share my mom's delicious recipe for chicken enchiladas today.  Everyone goes nuts for these bad boys. 

8 tortillas-- maybe more or less depending on what size you use
Olive oil
About 4 green onions - chopped
2 tbs butter
1 tsp coriander
8 oz sour cream
3 tbs flour
1 can green chilies
1 cup shredded cheese
1 lb chicken
1. Preheat oven to 350 F
2. Cook your chicken. I use chicken breast and cook it in a pan over medium heat with a little oil. Cook just until the inside isn't pink anymore.   Remove from heat and allow to cool for a bit.
3. Prepare your sauce. Mix 8 oz sour cream, 2 tbs butter, and 3 tbs flour together in a pan.  Stir in 1 tsp coriander.  Add your green onions and 2 cups chicken stock. Stir and cook over medium heat to thicken.
4. After your sauce has thickened, mix in 1/2 cup shredded cheese and 1 can green chilies.  Set aside.
5. Cut your chicken up into tiny little pieces. Add 1 cup of your sauce to your chicken.
 6. Lightly oil your tortillas and slightly brown them in a pan. (this is the secret to extra tasty enchiladas!)
7. Fill your tortillas with chicken sauce, roll them up, and put in a lightly oiled pan - seam side down.
8. Cover your enchiladas with remaining sauce and 1/4 cup cheese.
 9. Cook for 30 minutes and sprinkle 1/4 cup cheese on top for the last 5 minutes.
Yum!  Serve and enjoy!

Make sure to let me know how your enchiladas turned out! Have a great weekend!!! 



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