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1
In a large skillet on medium high heat, add shredded chicken, diced tomatoes, green chilies, minced garlic; cook for 7- 10 minutes, until you see the tomatoes breaking down.
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2
Add in cumin, chili powder, and flour; cook for 2 minutes, stirring constantly and getting the spices mixed well over the chicken.
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3
Pour in chicken broth, stir in well.
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4
Chicken filling at this point should have enough liquid to stir easily, but NOT be soupy.
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5
(It's just like when you're seasoning taco meat, the liquid is there to help the spices adhere to the meat.)
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6
REDUCE HEAT to medium low.
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7
Continue to cook until meat has thickened and almost dry, stirring regularly, about 20-30 minutes.
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8
Remove from heat.
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9
DO AHEAD TIP.
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10
At this point, you could easily move the chicken filling to an airtight container and store in the refrigerator up to three days.
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11
I like to refrigerate overnight to get a better flavor when I'm rolling tamales and enchiladas.
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12
Back to the enchiladas!
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13
Prep your work area for assembly.
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14
Spray the casserole dish with nonstick cooking spray.
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15
Use a tray or large sheet pan to work on; it's easier to clean up.
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16
Take one tortilla and fill with meat filling across the bottom of tortilla, as seen in picture above.
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17
Depending on the size of the tortillas, the amount of meat will vary.
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18
I, personally, like meaty enchiladas, so I fill'er up!
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19
As you can see from the pictures.
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20
Once you've filled the casserole dish, set it aside.
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21
Preheat oven to 375F degrees.
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22
It's time to make the sour cream sauce!
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23
In a medium sauce pan on medium heat, melt the butter and add flour.
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24
Whisking flour constantly; cook for 2 minutes.
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25
Gradually whisk in chicken broth and bring to a boil, whisking frequently.
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26
Remove from heat; stir in sour cream; pour sauce evenly over chicken enchiladas.
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27
Top with Monterey Jack cheese.
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28
BAKE uncovered 25 minutes.
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29
Cover the second casserole dish with heavy foil and freeze to eat later.
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30
When you're ready to eat it; thaw enchiladas.
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31
Heat oven to 350F degrees and reheat for up to 40 minutes, or until hot.
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32
I recommend keeping the foil cover on the baking dish.
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33
It's truly worth all the effort to make your own sour cream chicken enchiladas.
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34
Your family will really feel special when they taste them.
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35
My good friend, Ben over at What's Cooking.com makes The Perfect Mexican Rice go to with these enchiladas.
