Creamy Chicken Enchiladas

Technically, it’s spring. But here in Boston we’re still waiting for winter to loosen its grasp on Mother Nature. We’re still bundled up in our winter coats, stepping over little piles of snow from last week’s storm.

The voice in my head is telling me “It’s April! Eat peas! And asparagus! And strawberries!” But then I glance outside at the overcast sky and bare branches. And the truth is, I’m just not ready to give up the warm, comforting foods of winter.

These creamy chicken enchiladas really hit the spot during these chilly days of early spring. Shredded chicken and cheese rolled up in corn tortillas, smothered in a creamy, cheesy sauce spiked with mild, smoky green chilies.

Nothing to jar the senses here. No peppery spices to set off the fire alarms. Just a creamy, comforting sendoff to winter.  

I started by roasting two chicken breasts. If you have leftover chicken or want to use a rotisserie chicken, that would be fine too. If you’re roasting your own, rub the chicken breasts with olive oil, salt and pepper, and then roast them in a hot oven.

Remove the chicken from the oven after about 40 minutes, when it's just cooked through.

Remove the skin. Separate the meat from the bone and then shred it. I used two forks to shred the meat but you could use your fingers. Place the shredded chicken in a bowl and set it aside.

For the sauce, melt some butter in a saucepan. Add the flour and cook it for a minute, stirring frequently with a whisk, until the mixture becomes a few shades darker and no longer smells of raw flour. (You’ve made a roux!)

Whisk in the chicken broth. Continue to whisk for a few minutes until it comes to a boil and thickens.

Stir in the sour cream and green chilies.

Now stir a cup of cheese into the shredded chicken. Having made this recipe once, I would recommend stirring a ladleful of the sauce into the chicken/cheese mixture to give it a bit more flavor. Place a tortilla on a plate. Put some of the chicken mixture down the center of the tortilla. 

Then roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas.

Cover the tortillas with the green chili cream sauce.

Sprinkle with more cheese.

Bake...

...and enjoy!

 

Creamy Chicken Enchiladas

Adapted from Taste and Tell

2 chicken breast halves, with bone and skin

Olive oil

Salt

Pepper

10 corn tortillas
2 cups shredded Monterey jack cheese, divided
3 Tbsp butter
3 Tbsp flour
1 14-oz. can chicken broth
1 cup sour cream
1 7-oz. can diced green chilies (I used Ortega fire roasted diced green chilies -- they're smoky, but mild)

1.      Preheat oven to 350 degrees. 

2.      Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and shred it into strips with your fingers or two forks. 

3.       Increase oven temperature to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray. 

4.       Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla.  Roll the tortilla up and place seam side down in the prepared pan. 

5.       Melt the butter in a skillet. Stir in the flour and cook for about 1 minute. Whisk in the chicken broth. Cook over medium heat, continuing to whisk, until thickened. Stir in sour cream and green chilies. Pour the mixture over the enchiladas and sprinkle with the remaining cheese. 

6.      Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. 

 Serves 4-6