Tuesday, July 17, 2012

Enchiladas: The More You Make Them, The Better They Get

Good evening everyone and welcome to another week of Out of the Culinary!  I'll be kicking off this week with brand new and fresh inspired recipe.  It's no secret that I love Mexican food and will try almost anything within that cuisine.  But with so many variations of the same recipe, it's hard to replicate a dish, even though it's been done before.  I love enchiladas to no end and there are endless alterations to this classic dish.   Tonight, I'm trying a 'white sauce' version and I'm hoping that the end result will be the same delicious taste.

The Recipe:  White Chicken Enchiladas with Green Chile Sour Cream Sauce
Original Recipe Found On:  www.pinterest.com

What You'll Need:
8 soft taco size Flour Tortillas
2 Cups shredded Monterrey Jack cheese, divided
2 Cups shredded cooked Chicken
3 Tablespoons Butter
3 Tablespoons Chicken Broth
1 Cup Sour Cream
1 (4 oz) can diced Green Chiles

To start, preheat an oven to 425 degrees.  Spray a 9x13 baking dish with cooking spray and set aside.  In a small mixing bowl, mix the chicken and one cup of cheese together.  Amongst the tortillas, distribute the chicken and cheese mixture.  Make sure the tortillas get an even coat of the mixture to prevent having too much chicken in one part of the tortilla or no chicken in another part.  Roll the tortillas up and place in the baking dish, seam side down.

You can't see it, but there's a lot of tastiness inside those tortillas.

Next, heat a large saucepan over medium high heat.  Add the butter and melt to a smooth consistency.  Once the butter is liquified, add the flour.  Stir and cook this mixture for about one minute, just before the flour becomes a golden brown.  Next, add the chicken broth, whisking this mixture until smooth.  Continue cooking the mixture over medium heat until the sauce is thick and heated through, about five minutes.  Stir in the sour cream and green chiles until it forms a smooth creamy sauce.

A little sauce can go a long way

Once the sour cream and green chiles are incorporated into the mixture, pour the sauce over the tortillas in an even layer.  Sprinkle the remaining cheese over the top of the dish.  Place the baking dish in the oven and bake for 20-25 minutes, until the top is a light golden brown.  Serve and enjoy!

The End Result:

As I said before, no matter the variation, the classic enchilada recipe still tastes amazing.  The dish itself is smooth, creamy, and incredibly tasty.  The sauce is what gives the dish it's smooth consistency.  By building the sauce one step at a time, it really enhances the depth of flavor and is super savory.  The chicken and cheese in the tortillas melted together and tasted great together.  The only heat in the dish comes from the green chiles and they don't give that much of a kick.  This recipe would be great for those who love Mexican food, but can't handle all the spice that is usually associated with Mexican dishes.  Overall, another great enchilada recipe that is fairly simple to whip up any weeknight.

That's all we have for you this evening.  Tyler will join us tomorrow with a brand new dish of his own. Until then,


1 comment:

  1. Nice! I only recently checked out your blog, but have enjoyed the post and will be back to read more.