|Creamy chicken enchiladas with homemade Spanish|
rice and a dallop of sour cream. Yum!
2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk (can sub. the milk for chicken broth if desired)
1/2 cup chicken broth
1/2 cup sour cream
1 cup salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
3/4 cup shredded cheddar cheese, divided
8 flour tortillas (6-inch), warmed (I made these using my tortilla recipe.)
1 small tomato, chopped (about 1/2 cup), optional
1 green onion, sliced (about 2 tablespoons), optional
Preheat oven to 350 degrees.
In a medium saucepan, melt the butter. Stir the flour into the butter and let cook a few minutes. Whisk in milk and broth and bring to a boil. The mixture will thicken. Remove from the heat and give it a few minutes to cool. Stir in the sour cream, salsa, and chili powder. In a mixing bowl combine 1 cup of the soup mixture, chicken and 1/2 cup of the cheese. Spray a 9 x 13 baking dish with Pam or some other spray and pour 1/3 to 1/2 cup of the soup mixture in the bottom. Shake the pan around until most of the bottom of the pan is covered with soup.
Next a tortilla and spoon some of the chicken mixture down the center of the tortilla and roll it up. Place it seam side down in the baking dish. Continue doing this with the remaining tortillas trying to divide the chicken mixture equally among the tortillas. Once all the tortillas have been filled and placed in the pan, cover them with the remaining soup mixture. Cover the dish with foil or glass lid and bake 40 minutes. Remove from the oven and sprinkle remaining 1/4 cup of cheese over the top. Place back in the oven to melt the cheese. Take the enchiladas out and let rest for 5 minutes. Top with chopped tomato and green onion if desired.
I was a little skeptical with the cream soup base, but these were awesome! Everyone had seconds and I had to hold them back so they didn't take the rest as I needed leftovers for the next day's lunches.
Sorry about the funky indent. I couldn't fix it and gave up!