White Chicken Enchiladas With Green Chile Sour Cream Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Yield 4 Servings
Ingredients:
- 12 (6-inch) flour tortillas, warmed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles or 3-4 fresh New Mexico chiles, diced
- 2 cups shredded cooked chicken
- 2 cups shredded Monterrey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro leaves
Instructions:
- Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles.
- In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese.
- Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
- Serve immediately, garnished with cilantro, if desired.