Today's dish is Chicken Enchiladas! I made this dish for work the other day and received rave reviews. This is great for parties as well as dinner. I sliced my enchiladas up so that they would stretch between 26 people.
I used the following:
* Chicken Breast
* Monterey Jack Cheese
* Cheddar Cheese
* Soft Tortillas
* Onion
* Chicken Broth
* Butter
* Sour Cream
* Chili Powder
Preheat your oven to 425 degrees.
Wash and season your chicken breast with your favorite seasonings.
I grilled my chicken, but they can also be sauteed on the stove. Once cook, chop up and place in a bowl.
Chop up about 1/2 an onion, depending on how many enchiladas your making, you may need to add more.
Toss the cheese, onion, about a heaping scoop of sour cream into the bowl. Mix ingredients thoroughly.
Grease a baking dish.
Open your tortillas. Place a 2 scoops of the chicken mixture into the tortilla and roll until closed. You can add as much chicken mixture as you like to the tortilla.
Place in the baking dish. Repeat the prior step.
The Sauce
In a large sauce pan, melt a heaping scoop of butter. The toss in about a 1/4 of an onion and sautee'.
Add 2 cans of chicken broth and continue to simmer.
Add in a scoop of sour cream and whisk.
Now mix 1-2 scoop of flour and water until smooth. Add to the pan and whisk.
Allow to simmer on low heat.
Pour the sauce over the enchiladas and then top with cheese.
Bake until golden brown.
I grilled red peppers and then topped the enchiladas once I removed them from the oven.
Allow 10-20 minutes before serving with Mexican Rice.
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