Last night I experimented with a new sauce for Chicken Enchiladas and I must say it is wonderful. I didn't take alot of pictures but I promise to walk you through it. It really is wonderful.
First I cooked the chicken breasts in the crock pot just to attempt to keep the kitchen a little cooler. I placed the chicken breast into the crock pot and added about 1/2 cup of water or chicken broth...I wasn't thinking and used water. I then sliced a sweet onion and placed it on top of the chicken and let it cook for about 6 hours on high. I have to say after doing it this way I will probably always do it this way....it had great flavor.
Once the chicken was cooled I shredded it and took 3 cups of the chicken out for the Enchiladas and put the rest in the fridge for another recipe.
In a saucepan, melt 2 Tbsp of butter. Once this melted at 4 Tbsp of flour and 2 cups chicken stock...whisk this all together.
Add 2 4oz cans of chopped green chili's, 4 oz sour cream, 4 oz of cream cheese, (I used low fat)1/4 tsp cayenne pepper, and 1 tsp Hatch red chili powder, cook till bubbly.
Place the shredded chicken in a bowl and add 1 small diced onion. To this add 1 cup of the cooked sauce. Stir and add about 1/3 cup of the chicken mixture into each flour tortilla and roll them up. Place the enchiladas in a greased baking dish and pour remaining sauce over them. Bake at 350 for about 1/2 hour. Take them out of the oven and place 1/2 cup of shredded cheddar cheese on top and pop back in the oven until melted. You could use pepper Jack cheese instead of cheddar...I just used what I had.
Chicken Enchiladas with green chili sour cream sauce
2 Tbsp butter
4 Tbsp flour
2 cups chicken stock
4 oz sour cream
4 oz cream cheese
8 oz chopped green chili's
1 tsp cayenne pepper
1 tsp Hatch red chili powder
3 cups shredded cooked chicken
1 small diced onion
1/2 cup shredded cheddar
flour shells
