DINING WITH ANGELS - Chicken & Cheese Enchiladas with Green Chilis & Sour Cream Sauce

This blog tour was so much fun to participate in.  The challenge was to prepare a recipe from the book and share it with you.

The first thing I noticed when I set out to look at the recipes to choose one was that they seem very simple to prepare.  The ingredients and directions didn't seem overly complicated.

I chose the Chicken Enchiladas to make for my family dinner.  I have one super picky eater so I took some of the chicken and tortillas and made him some chicken tacos with lettuce in them.  Otherwise, the rest of the family really enjoyed it.

INGREDIENTS:

The first thing that I did was cook the chicken breast.

400*F for about 40 minutes.

Then I chopped it up.  You can chop or shred it.

Then you mix it in a bowl with the 2 cups of Monterey Jack Cheese and 1 can of green chilis and you have your filling.

Take a tortilla and put some filling in the center.  Roll them up and place in a greased 9x13 baking dish.

Then I started to prepare the sauce.  It was a decadent tasting sauce and it was so easy to make.

Take the butter and melt it, whisk in the flour and let it cook for a minute.  Add in the chicken broth slowly and let it bubble up so it will thicken.

Once it has thickened take it off the heat.  Add in the sour cream and some green chilis.

Pour it over the enchiladas.

Sprinkle with green onions.

Make sure your oven is preheated to 350*F.  You are going to cover this with foil and bake for about 25 minutes.  At that point, remove the foil and let it brown.  I used the broiler on high for about 4 minutes.

And that's it.  Plate it up!  I made some Basmati rice to go along with it and spooned some of the extra sour cream sauce over it.

The verdict:  My 8 year old really loved it.  He's an adventurous eater so the spices didn't bother him.  My husband had seconds.  

It felt so decadent to eat, but really didn't take much work at all.