Well after taking a bit of a break from food blogging I am back at it again. We are very excited that number four is on the way, but with that comes the first trimester of constant yucky nausea! So as you can guess during that time I did not cook anything worth blogging about! But thankfully I am coming out of it and am starting to feel much better. So to celebrate tonight I cooked one of my favorites, cheesy chicken enchiladas. It's the best recipe I have come across for enchiladas with a white sauce, and anytime I serve them to friends or family they are a hit! They take a little bit of effort, but are definitely worth it!
Cheesy Chicken Enchiladas
1 chopped onion
4 Tablespoons butter
1/4 cup flour
2 cups chicken broth
1 teaspoon chicken bouillon
8 ounces sour cream
3 cups of chicken that has been cooked and shredded
2 cups shredded cheddar cheese
4 ounce can chopped green chilies
1 teaspoon chili powder
10 flour tortillas
In a saucepan saute onion in the butter until tender. Stir in the flour for about 1 minute and then slowly add in the chicken broth and the bouillon. Cook and stir until bubbling and thickened. Remove from heat and stir in the sour cream. In a large bowl combine the chicken, 1 1/4 cup of the cooked sauce, 1 cup of cheese, chilies, chili powder, and a dash of salt. Mix well. Fill each tortilla with equal portions of the chicken mixture. Roll up and place in a greased 9x13 dish. Spoon the remaining sauce over tortillas. Sprinkle with remaining cheese. Bake at 350 for 30 minutes. Enjoy!
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