We always usually make mexican food for dinner on Christmas Eve. It’s been a tradition in Jason’s family for years to have tamales and we’ve sort of carried the tradition on into our own family now. And this year I was GOING to make tamales from scratch. BUT then I got scared and decided not to. I think this spring I am going to try to make a bunch and see how they turn out. Then maybe Christmas 2012 will be my year for homemade tamales.
SO. We ordered tamales from a local spot nearby and I made enchiladas at home to go with them. It was a plan that worked out rather well!
I found this recipe on Pinterest. Whenever I’m in the mood for a new recipe, I check there first as of lately. It’s SUCH a great spot to find really awesome recipes AND you can keep them in one spot until you’re ready to use them. I love it. So I found this recipe for Sour Cream Chicken Enchiladas and new I wanted to try it for Christmas Eve. And it was a huge hit!
I’m sharing it here with you now. You’ve got to try these. YUM.
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth- (I used vegetable broth and it was just as good!)
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.