Chicken Enchiladas with White Chili Cream

Y'all.  We have to talk about something.  We have to talk about the fact that there ain't no party like an enchilada party as an enchilada party don't stop.  

But wait.  There's more.  

What if we proclaimed that this enchilada party be smothered in a cheesy creamy white sauce?  

Well.  That would simply rock.  
Things that are hard:  eating only one of these, keeping super down whilst watching the lighting of the tree in Rockafeller Center and taking pictures in my dining room. 

Things that are not hard:  surrendering to the couch after eating supper, making Brussels sprouts from the steam and fresh line of green giant, making these enchiladas.
Seriously chick-a-dees.  I didn't just make these on a weeknight (ie last night) BUT I made them on a week night after taking a final exam. They are that easy. 

Enter dramatic sigh and hand thrown across forehead.  

Don't ask me about that final exam.  Alls I can say is whoops

Oh well.  The fact that there are six five of these delicious jewels in the fridge right now make everything a-ok.  
Chicken Enchiladas with White Chili Cream 
adapted from Chapel of the Cross

4 chicken breast cooked and shredded (I made mine the night before in the crock pot, BAM)
1/4 cup of butter
1/4 cup of flour
2 cups of fat free chicken breast
7 oz chopped green chilis  
16 oz light sour cream
8 flour tortillas
2 bunches of green onions
1 1/2 cup of Monterrey jack cheese 

Preheat the oven to 425.  Place the shredded chicken in a large bowl.  

In a skillet, melt the butter.  Whisk in the flour, whisk constantly for about 1 minute.  Slowly stir in the chicken broth, continue stirring until it thickens up a bit.  Stir in the green chilies and the sour cream.  

To the chicken, add about 1/2 a cup of the sour cream mixture, the green onions and 1 cup of the cheese.  Combine. 

Add about 1 1/2 cup of the sour cream mixture to the bottom of a large baking dish.  Take 1 cup of chicken and place it in one tortilla.  Place seam side down in the baking dish; repeat for the remaining tortillas and chicken.  Pour the remaining sauce on top.  

Bake for 20 minutes.  Sprinkle the remaining cheese on top. 

Serving size 1 enchilada (makes 8)
Points plus 11   

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