Chicken Enchiladas with Green Sauce

Of course, one must mix a batch of  salsa  in order to fully enjoy a pan of enchiladas!  This recipe is all fresh ingredients I typically have on hand- I created it after being frustrated that I couldn’t make green enchiladas impromptu because I was out of canned green sauce.  I usually make a double batch and set aside a couple enchiladas for sick or elderly friends.  Making a little extra is a simple way to give practical love- there is always someone who appreciates a home cooked meal!  ( I keep disposable bread pans in the pantry for sharing food, perfect size for 1-2 servings of anything- this way they can bake dinner whenever they want it and not worry about returning a dish)

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A little pan for sharing 

10 tortillas ( half of us prefer corn and the other half flour, so I make a pan of each)  Corn tortillas are more flexible when browned in a skillet with a bit of oil first.

1 chopped onion

2 tsp minced garlic

1-2 tsp cumin

2 TBSP oil

3 TBSP flour

8 ounces sour cream or yogurt

2 cups chicken broth

4 oz can diced green chilis

2 cups chopped, cooked chicken

2 cups shredded cheese ( I prefer sharp cheddar)

 

Saute onion, garlic and cumin in oil

Stir flour into sour cream and add to the onion mix

Add broth and chili peppers to onion mix and cook until thick while stirring.

Pour half of the sauce into diced chicken and add 1 cup of cheese

Fill each tortilla with 1/2 cup of filling and roll in a greased 9×13 pan

Pour remaining sauce over enchiladas and sprinkle with rest of cheese

Bake uncovered at 350 for 30 minutes or until browned on top.

*if you like spice- add some chipotle  or chili powder with the cumin:)

 

 


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