A friend, Jessie, shared a new favorite recipe they have enjoyed in their house. Last night she knew I was making it and said she was feeling the pressure since I was counting down til eat time. I told her I had snapped pictures and hoped to blog a new favorite recipe...so yes, pressure was on.
Ed's mom makes a recipe called Chicken Guadalupe and it tasted very similar to this. Ed, Charley, and I all devoured it. Henry may have been full from the giant cookie ice cream sandwich that Ed bought him late in the afternoon at the ski hill. Syd was having an off night at the dinner table. This will definitely be made again and again and again. Maybe we would try adding some things to it. Sneak in some spinach or some beans ...but really, it was delicious as is. I served it with a good helping of steamed broccoli.
1 lb chicken breast, diced
1 medium onion, chopped (I used a tad less)
1 tablespoon vegetable oil (I skipped)
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
sour cream plain Greek yogurt ( I used one container)
1 (4 ounce) can chopped green chilies
1. In fry pan, cook chicken and onion together over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 6 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux. (How fancy is that!)
5. stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
6. Remove from heat; stir in yogurt and green chilies-- pour sauce evenly over enchiladas.
7. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and/or bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.