Thursday, April 26, 2012
Cinco de Mayo & Chicken Enchiladas with Green Chili Sour Cream Sauce
May 5, is the celebration of Cinco de Mayo. One of the most popular holidays in the U.S. It is said that people celebrate Cinco de Mayo, as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. What ever reason you are celebrating for, you know you definitely need some great Mexican inspired food to make your celebration complete.
One of our favorite Mexican inspired dishes are Enchiladas. While Hubby is partial to my Cheese Enchiladas, I occasionally like to switch it up a little. About a month ago, I saw this recipe being reviewed on a Cooking forum, where I am co-group owner ~Cooking for your Family. I was instantly intrigued by the green chili sour cream sauce and thought I needed to make these. The kids aren't crazy about enchiladas, though they love tacos, so we turned dinner last week, into a Mexican Fiesta. These enchiladas were really good. I loved that the sauce had great green chili flavour, without being overly hot. I decided to poach my chicken breast in a mixture of lime juice, honey, cumin, chili powder, oregano, cayenne and water. This added great flavour to the enchiladas, since I thought they may be a bit bland without. Hubby said they were good, but still prefers those good ole cheese enchiladas, LOL.
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Adapted from Cooking for your Family/ submitted by Rachel
8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chilies
1. Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.
2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.
3. Bake for 20 to 25 minutes.
Cindy's Notes: Make sure to really season your chicken, when cooking it. Without, I fear the dish would be quite bland.
This post linked to
What's Cooking Thursday
Full Plate Thursday
Bake with Bizzy