April 21, 2018
Dinner, Lunch, Main Dish,
Poultry, Dairy, Cooked Chicken or Beef more
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"Delicious creamy enchiladas with a flavorful green chile & sour cream sauce! This recipe comes together easily."
Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.
Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.
Melt butter in a pan. Add garlic, whisk 1 minute. Sprinkle in the flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.
Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.
Pour sauce over enchiladas and top with remaining shredded cheese.
Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.
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