Wednesday, December 4, 2013

Recipe: Blue Bonnet Café Chicken Enchilladas

(Can't quite get the colors right. It's lovely, though, in real life.)

Serves 8-10 

1 ½ lb chicken, cooked, boned, and chopped 
4 oz diced green chilies (can use canned) 
1 C shredded Jack cheese (or use Pepper Jack for a spicier filling) 
1 C shredded yellow cheese 
1 bunch green onions, white and pale green parts only, sliced thin 

Combine all ingredients, mixing well. 

 ½ stick butter 
¼ C flour 
29 oz chicken stock (preferably homemade—see recipes in Basics section) 
4 oz diced green chilies (can use canned) 
16 oz carton sour cream 

Melt butter, whisk in flour, and cook briefly, stirring. Add chicken broth and cook over medium-low heat, stirring often, until mixture begins to thicken. Stir in green chiles and sour cream, and heat until mixture is thoroughly heated through. 

12-18 tortillas 
Oil (for softening tortillas) 
Shredded cheese 
Chopped green onion 

Preheat oven to 375°. Heat each tortilla individually in hot oil for 2-3 seconds on both sides, drain excess oil back into frying pan, and place tortilla on plate covered with sauce. Spread about 1 Tbsp sauce over top of tortilla. Place a generous amount of Filling on prepared tortilla, roll up, and place in 9x12 inch baking dish. Repeat until all Filling is used. Spread remaining sauce over enchiladas, and top with shredded cheese and chopped green onion. Cook 20-30 minutes or until cheese is melted and sauce is bubbly.

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