Chicken Enchiladas with a Green Chili & Sour Cream Sauce

I love Mexican food! When I say 'I want Mexican food' that actually means 'I want enchiladas!!!!' so let me start over. I love enchiladas! When I get a craving for enchiladas that used to mean I would have to go to a Mexican restaurant, but since I have found this recipe, I have been able to make delicious enchiladas from home that satisfy my cravings!

To make these craving satisfying enchiladas you will need:

• 6-8 FLOUR TORTILLA (depending on how big you like your enchiladas to be), sometimes when I'm feeling ambitious I make my own and they are wonderful! Click here for the recipe!
• 2 CHICKEN BREASTS
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 3 Tbs BUTTER
• 3 Tbs FLOUR
• 2 cups CHICKEN BROTH
• 1 cup SOUR CREAM
• 1 (4 oz.) can GREEN CHILIES
• 1 & 1/2 cup FIESTA BLEND SHREDDED CHEESE

Start off by preheating the oven to 350 degrees F. Mix up the cumin, chili powder, garlic powder, and salt in a small dish.

Spread the spice mix on both sides of the chicken breasts (I split the breasts in half so they would cook faster). Then bake the chicken for 30 minutes or until they are cooked through.

While the chicken is cooking make the sour cream sauce. In a medium saucepan melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour and cook for 1 minute whisking constantly.

Add 2 cups of chicken broth while continuing to whisk. The sauce with start to get thick and bubbly.

Add 1 cup of sour cream and 4 oz. of diced green chilies. Continue whisking over the heat until the sauce is well mixed and hot, but do not let it come to a boil! Turn off the heat and set the sauce aside.

Once the chicken has cooked through, shred it into small pieces using two forks. Then mix in 1 cup of the cheese.

Here is a picture of the delicious tortillas I made! Ok, I'll move on...



Wrap the chicken and cheese mixture in your tortillas and place them into a baking dish.

Pour the sour cream sauce over the top of the enchiladas!

Sprinkle the remaining 1/2 cup of cheese over the top and then bake the enchiladas (at 350 degrees F) for about 22 minutes. They should look something like the picture below! Yummmmmm!

Yummmm!

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Chicken Enchiladas with a Green Chili & Sour Cream Sauce

Ingredients:

• 6-8 FLOUR TORTILLA (depending on how big you like your enchiladas to be), sometimes when I'm feeling ambitious I make my own and they are wonderful! Click here for the recipe!
• 2 CHICKEN BREASTS
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 3 Tbs BUTTER
• 3 Tbs FLOUR
• 1 cup CHICKEN BROTH
• 1 cup SOUR CREAM
• 1 (4 oz.) can GREEN CHILIES
• 1 & 1/2 cup FIESTA BLEND SHREDDED CHEESE

Directions:

1. Preheat the oven to 350 degrees F. 
2. Mix up the cumin, chili powder, garlic powder, and salt in a small dish.
3. Spread the spice mix on both sides of the chicken breasts (I split the breasts in half so they would cook faster). Then bake the chicken for 30 minutes or until they are cooked through.
4. While the chicken is cooking make the sour cream sauce. In a medium saucepan melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour and cook for 1 minute whisking constantly. Add 2 cups of chicken broth while continuing to whisk. The sauce with start to get thick and bubbly. Add 1 cup of sour cream and 4 oz. of diced green chilies. Continue whisking over the heat until the sauce is well mixed and hot, but do not let it come to a boil! Turn off the heat and set the sauce aside.
5. Once the chicken has cooked through, shred it into small pieces using two forks. Then mix in 1 cup of the cheese.
6. Wrap the chicken and cheese mixture in your tortillas and place them into a baking dish.
7. Pour the sour cream sauce over the top of the enchiladas!
8. Sprinkle the remaining 1/2 cup of cheese over the top and then bake the enchiladas (at 350 degrees F) for about 22 minutes. 

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