Thursday, May 31, 2012

new enchilada recipe

My husband and I love green enchiladas and I love my mom's recipe. But sometimes I try to mix it up with a new enchilada recipe, usually they aren't better than my mom's...but this one just might have hers beat.
Sorry mom!

I found this recipe and was very intrigued but knew we wouldn't like a couple things in it. So I changed it up a bit and I'm posting my variation on the recipe below. I took out the serrano pepper and also the avocado, we love avocado...but didn't want them in our enchiladas.

Sauce Ingredients:
1 tablespoon butter
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
3/4 cup medium salsa verde
1/2 cup fat free sour cream

Enchilada Ingredients:
shredded cooked chicken, however much you prefer (I used one large breast)
Shredded cheese, however much you prefer
8-10 corn tortillas

Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease an 8x8 baking dish. Add 1/4 cup sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas (sauce may be thin at this point but will thicken a lot in the oven). Top with leftover cheese and bake for 15-20 minutes or until bubbling.

These cook much quicker than normal enchiladas since the sauce is already warm. I highly recommend this recipe!