I am going to be blasphemous for a minute and say that this is my favorite enchilada recipe. I know what you’re thinking. As if authentic enchiladas weren’t filling and comfort-food-y enough to begin with, now you have gone and made them inauthentic and over-the-top rich and creamy. Well, it is not my fault. I got the recipe from my mother, who got the recipe from a friend. So blame them.
But once you are done with the blaming, give these a try. Make them for next month’s Cinco de Mayo (also inauthentic, so we are right on track); I assure you these will be a hit with your friends and family. They even keep well and are delicious as leftover meals for a couple days.
Tangent: Cyclone Debbie threw a wrench in our Australia travel plans, but we are making the best of it and I am learning how much I enjoy the sound of crashing waves with the pitter patter of rain simultaneously. Later today we plan on driving up to the Hunter Valley to wine taste- who cares about the monsoon rains if you are drinking some of the world’s best Semillon and Shiraz? So please don’t feel the least bit sorry for me.
CREAMY CHICKEN ENCHILADAS
recipe adapted from my mother’s, who got the recipe from her friend, Carol
makes 10 enchiladas
12 oz Monterey or pepper jack cheese, shredded (I prefer pepper jack, for an extra kick)
8-10 ounces chopped cooked chicken
4 ounces sliced black olives
4 ounces diced green chilies (I used hatch chilies, and you can get away with canned to save time)
10- 8 inch tortillas (you can use 10 inch if you fold the end to fit the pan)
1/3 cup butter (75g) (either salted or unsalted is fine)
1/3 cup flour
3 cups chicken broth
1 1/2 cup sour cream (360g)
salt and pepper to taste
optional toppings: salsa, hot sauce, guacamole
Preheat oven to 425 degrees F. Set out a 9×12 glass baking dish.
In a medium bowl, mix together approximately 8 ounces of cheese with the chicken, olives, and chilies. Lightly salt and pepper and toss together.
Add 4-5 tablespoons to each tortilla and roll up and place in your glass baking dish. (Do all 10). Set aside while you prepare your sauce.
Heat a large saucepan over medium-low and melt the butter, then whisk in the flour. Gradually add the chicken broth, about 1/2 cup at a time, whisking after each addition. Heat over medium heat until thickened (about 5-10 additional minutes). Remove from heat and whisk in the sour cream. Taste and add salt and pepper if needed. Pour this mixture over the tortillas.
Bake at 425 degrees for 20-25 minutes, until sauce is bubbling and tortillas are beginning to brown. Remove from oven and top with remaining 4 ounces cheese. Return to oven for a minute or two just to melt the cheese. Serve with salsa, hot sauce, guacamole, or eat them as they are!