Monday, January 10, 2011
1:29 PM | Posted by Brandy K | | Edit Post
Before we begin...just know that I am working on improving my photography!
I'm going to study this post by the amazing PW and learn, dang it! I'm going to get better at this!
But for now... this photo is all I got before my hubby and I dived into this dish. We were hungry, and these looked & smelled so very good. Okay, let's move on...
Oh my goodness, these enchiladas,...they are...(words fail me) so utterly, completely DELICIOUS! I saw the recipe posted on Sing for Your Supper, and knew they would be amazing--if also a little more involved than my stand-by chicken enchilada recipe. That's okay! It's good to try new things! The recipe is very simple, and uses ingredients that are most likely in your pantry already.
Here are some of the ingredients.
*Shredded chicken-I used my crock-pot and cooked 3 chicken breasts in a bit of salsa for about 5 hours. Perfect, flavorful chicken-and so easy to shred.
*Grated cheese-I used a block of Colby/Monterey Jack. Grate your own--it's so much better that way.
*Salsa Verde-Use your favorite kind, but use a mild version, rather than spicy. Just sayin'! You're going to be using 16 oz. of the stuff and a jalapeno pepper-that's a whole lot of spicy.
*Crema or Sour Cream-Use whichever you prefer. Crema is easy to find in most grocery stores. It's usually by the sour cream, cream cheese & Mexican cheeses.
*Tortillas-I used mostly corn tortillas for these enchiladas--for a certain gluten-intolerant individual. My preference is flour tortillas though. It worked well with both, so use whichever you prefer.
Here is the recipe. Make them today, you'll be so glad you did!
Salsa Verde Chicken Enchiladas
(slightly adapted from Sing for Your Supper)
3-4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
1 jalapeno pepper, seeded & minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups crema or sour cream
16 oz jar mild (or medium if you're a stud) Salsa Verde
1 1/2 tsp cumin
1/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
12-15 flour or corn tortillas, small fajita size
2 cups grated cheese
Preheat oven to 350. Melt butter over medium-high heat. Saute jalapeno until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Slowly, whisk in the chicken broth until smooth and let cook until bubbly and thickened. Stir in the salsa verde and spices (cumin, cayenne, salt & pepper). Lower heat and stir in crema or sour cream--do not let sauce boil at this point. Let the mixture warm through and then remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of 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 sauce over the enchiladas, top with leftover cheese (if you have any), and bake at 350 for 25 minutes or until top is brown and bubbling.
*This makes about 15 enchiladas. I ended up using a 9 x13 pan as well as a smaller gratin dish.
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