When I lived in a dorm, the extent of my cooking was putting bread in a toaster and microwaving Jose Ole steak chimichangas. Now that I live in an apartment, I have been able to test out my real cooking skills. I have found out that I excel in making mashed potatoes, Korean beef, mushroom pork chops and chicken enchiladas. I just recently found out that I was good at making chicken enchiladas, because Kroger had avocados on sale $10/$10 which meant that my boyfriend and I were automatically in the mood for some Mexican food!
When I searched for a recipe for chicken enchiladas there were so many different types, and it was a little overwhelming. I honestly didn’t even know that some of these enchiladas existed. One of the more surprising type of enchilada that I found was called a stacked enchilada. According to Gourmet Sleuth, they are basically an open enchilada; they lightly fry a tortilla, place it on the plate, place all of the ingredients on top of the tortilla and call it a day.
Although the stacked enchiladas sound pretty cool, I decided to go with a more “Tex Mex” style chicken enchilada that had a sour cream sauce on top. Here’s the recipe I used:
8 flour tortillas
2 cups of cooked, shredded chicken
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz can) of diced green chilies
Preheat oven to 350 degrees and spray 9×13 pan with cooking spray.
Mix chicken and cheese, then roll it into tortillas and place inside pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook for one minute. Add broth and whisk until smooth. Allow the sauce to thicken. Remove from heat and then stir in the sour cream and chilies
Once the sour cream and chilies are stirred in, pour the sauce over the enchiladas, and top with lots and lots of cheese.
Bake 20-25 minutes and then broil for a few minutes (MAKE SURE YOU WATCH SO THEY DON’T BURN) to brown the cheese.
The final step to make your enchiladas over the top is to add a few slices of fresh avocado. Buen provecho!!!