Kitchen reno is in full swing here. There is no cooking occurring at the Jones house this week...or last week...or for the next 2 weeks.
But the good news is that I made these enchiladas a few weeks ago and forgot to post them! Or maybe I just saved them for this perfect opportunity to share with you. Whatever. I have three children and no kitchen.
I've just added the kitchen reno to my growing list of excuses for why I act like I don't have a brain.
These enchiladas were really great and quick to throw together. I make chicken enchiladas two ways. My mom's recipe. Very delicious; very easy. One of our favorite meals.
And I also make the recipe from the Bunny cookbook...the one with Mexican gravy. A bit more complicated but well worth the effort.
These Green Chile Chicken Enchiladas are somewhere in between these recipes: they are topped with a homemade sauce but are still quick and easy to put together.
My kids loved these! Green chiles have so much flavor but are not hot at all. Not even an itty bitty bit.
You can never have too many Mexican recipes, chicken recipes or recipes smothered in cheese.
Green Chile Chicken Enchiladas
Adapted from Joyful Momma's Kitchen
10 flour tortillas (soft taco size)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese, divided
3 T butter
3 T flour
2 cups chicken stock
1 cup sour cream
7 oz. can diced green chiles
Fill the flour tortillas with the chicken and 1 cup of cheese. Line a greased 9x13 baking dish with the rolled tortillas.
In a medium saucepan, melt the butter and whisk in the flour. Stir in the stock and cook, stirring frequently, over medium heat until the sauce thickens and begins to bubble. Remove from heat and whisk in the sour cream and green chiles. Pour sauce over the enchiladas and top with the remaining cup of cheese.
Bake in a 350 degree oven for about 25-30 minutes, until hot and bubbly.