Friday, May 4, 2012

Chicken Enchiladas

Chicken Enchiladas

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 Finely Chopped Jalapenos seeded
1 Teaspoon of lime juice


Preheat oven to 350 degrees. Grease a 9×13 pan. In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan. In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese. Bake for 25 min – You will want to make sure the cheese has browned.


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