These seem to be complicated, but they are not. They are easy and tasty. You can use leftover chicken (whether fried, rotisserie, baked, or grilled), which makes a great new way to use up extra chicken and still have a new meal your family will love. They are rich and filling. Go the extra mile and make these from full-fat ingredients as they will help to fill you up and keep your hunger sated for a longer time. Besides, it is just better for you all the way around as you need healthy fats in your diet.
Preheat oven to 350 degrees F
3 cups cooked chicken, cubed
1 cup chicken broth*
1 Tbls. unbleached flour
2 cups of Half and Half cream
1 can (2 oz.) chopped green chilies*
2 tsp. minced onion
1 tsp. real sea salt
1/2 tsp. ground black pepper
2 cups sour cream
12 organic corn tortillas*
1 cup (4 oz.) finely shredded Mexican Blend cheese
Chopped green onion, optional
Sliced black olives, optional
Chopped tomatoes, optional
Fresh cilantro, chopped fine, optional
Organic olive oil spray
Stack tortillas on paper towel and place in oven to warm.
Blend chicken broth and flour in 2 quart saucepan and cook till thickened. Stir in Half and Half, green chilies, chopped onion, salt, ppper, and 1 3/4 cup of sour cream.
Dip warm tortillas in sauce completely coating both sides. Spoon 1/4 cup chicken down center or each tortilla, old up, use some of the sour cream to seal edges.
Spray a 13" x 9" pan with cooking spray. Place tortillas in pan edge down. Repeat till all tortillas are filled with chicken.
Pour remaining sauce over enchiladas. \Bake at 350 degrees for 20-30 minutes, till hot and bubbly.
Remove from oven and sprinkle with cheese. Bake 5 more minutes till cheese melts. Let rest 10 minutes to set up before serving.
Garnish with green onions, cilantro, tomatoes, and sliced olives, if desired.
*You can use your own homemade broth or store-bought.
*You can use fresh chilies, if desired.
*Make sure you use organic corn tortillas to avoid GM tortillas as most all corn-related foods in USA
is made with GM corn products