These were such a HUGE hit with my family. Even with the two shortest members, who really would prefer to eat white rice, plain pasta (no butter no cheese), and bread all day long. (Sigh...) But Ro and Ree took one taste of these, yelled “LOVE!” in unison and scarfed them down. I was kind of shocked.
Well shoot, could you resist this?!
I got the recipe from Pinterest (where else?) and followed the instructions pretty well. Although I did change the name because Three C Enchiladas sounded catchier to our family. I always end up changing a few things when trying new recipes (not because the original recipes are lacking at all, but, to be honest, because I skim while reading or am out of certain vital ingredients, or things kind of get out of hand in the kitchen. Whatever...). Oh well, here’s how I made these:
Three C Enchiladas (chicken, cheese, chiles)
8-10 medium flour tortillas in soft-taco size
2 cups shredded rotisserie chicken (so it’s already cooked and spiced, I left tiny pieces of the skin on when I shredded it because I wanted the flavor)
2 cups shredded Monterey Jack cheese (I buy a block and shred it myself, which is kind of a pain, but the pre-shredded is sometimes too dry)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth (it’s one can, if you’re buying cans)
1 cup sour cream
1 (4 oz) can mild diced green chiles, undrained (don’t skip the chiles – seriously they really make the flavor of this dish and aren’t spicy, even hate-anything-green kids will like it)
1. Preheat oven to 350 degrees.
2. Spray Pam in a 9x13 pan.
3. Mix together chicken and 1 cup cheese. Roll meat/cheese up in tortillas and place in pan. (I could only fit 8 in there. If you make them skinnier you could fit 10, but I kind of like heftier enchiladas.)
3. In a sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Turn the heat way down, then stir in sour cream and chiles. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then broil for 3 minutes to brown the cheese.
Dig in and enjoy!!
PS: How the heck do you spell “green chiles” in your house? I looked it up on the web and there are SO many variations: chillies, chilies, chiles, chili’s, chilis. Crazy. In the end I just went with what it says on the cans in our pantry.