Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

 Seriously, guys. Seriously.

What you'll need:

• soft tortillas, large
•  2 cups cooked, shredded chicken (I bought a full, cooked rotisserie chicken from the grocery store and just pulled the meat off)
• 2 cups shredded Monterey jack cheese
• 3 (tbsp) butter
• 3 (tbsp) flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chillies
• Cilantro

What you'll need to do: 

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup of cheese. Roll up in tortillas ans place in pan.
3. Saute any veggies you might want to add in. We did pepper and onions. Once sauteed, place over rolled up tortillas. If this isn't your thing, skip this step.
4. In sauce pan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over Med heat until thick and bubbly.
5. Stir in sour cream and chillies. Do NOT bring to a boil. You do not want to curdle the sour cream.
6. Pour over the enchiladas and too with the remaining cheese. We added cilantro at this point, as well.
7. Bake for 20-25 minutes and then under high broil for 3 minutes to brown the cheese.
8. Serve with any sides you like and nosh your heart out.

 We loved these. Our only complaint was that the sauce was a bit thin, so next time I am going to add a tiny bit more flour when making the sauce. Otherwise, this was great. It took about a hour to make, which was fine. It was fun to put together and was well worth the time and effort.

At this point I will let the pictures speak for themselves:

 
 

 Enjoy!

-E-

Crock Pot Chicken Tacos

Crock Pot Chicken Tacos

Oh boy.

What you'll need:

• 4-6 chicken breasts
• I (16oz) jar of salsa, whatever kind you like
• 1 packet of taco seasoning, whatever kind you like 

What you'll need to do:

1. Pour the entire jar of salsa into the crock pot along with the entire packet of taco seasoning. Mix together.
2. Add in chicken, cover with some of the salsa mixture.
3. Cook on high for 4-5 hours, checking the chicken to make sure it's cooked.
4. Shred Chicken with a fork. This should be pretty effortless. Stir to integrate all the goodness.
5. Cook for an additional 30 minutes to give all the flavors time to come together.
6. Serve. Devour.

The boy and I used soft tortillas and served with our favorite taco add ins. Sour cream, cilantro, pico, shredded cheese, sauteed peppers and onions, etc. This was super tasty, super easy, and (y'all know this is the part I like best) super cheap. We did not have to go to the store for anything. Everything we needed, we had. 

We loved this and will be having it again. Leftovers for the boy's lunch is a plus.

Enjoy!

-E-