Recipe of the Week - Chicken Enchiladas

Last week I was completely craving chicken enchiladas and I came across this recipe and thought, hmmm, that looks good. But as is the case with almost any recipe I make, I had to change it up a little bit to make it my own. I knew that with all of the cheese they weren't "good" for me but I figured out a way to still enjoy the flavor and make them "better" for me. 

I cooked up three chicken breasts and then shredded the chicken, added chopped cilantro, Trader Joe's taco seasoning, jalapeno to taste, 1 can chopped green chiles, a chopped onion and a 1/3 cup shredded cheese.  

Placed a small amount in each tortilla and placed them seam side down in a 9 x 13 (sprayed with Pam or whatever you use) glass baking dish. 

Pour the sauce over the enchiladas.

Top with cheese. 

Bake.

Garnish. Eat. NUM!

I made extra chicken, to use in a salad the next day for lunch. 

Using salsa for dressing. Delicious. 

Ingredients - 

• 2 1/2 cups cooked and shredded chicken
• 2 tablespoons taco seasoning  - I love Trader Joe's
• 1 cup fresh cilantro, chopped
• 1 medium chopped onion
• 1 jar diced jalapenos 
• 2 4 oz cans chopped green chiles
• 2 cups  shredded colby jack cheese, divided
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 10 small flour tortillas
• chopped green onion, tomato and cilantro for topping

Instructions

1. Preheat oven to 350.
2. Combine shredded chicken, taco seasoning, 1/3 cup shredded cheese, chopped onion, 1 can chopped green chiles, jalapenos to taste and the cilantro. Fill tortillas with chicken mixture, roll up, and place in a 9x13 pan.
3. In a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour and whisk for 1 minute. Add broth and whisk until smooth. Cook until the mixture bubbles up and starts to thicken.
4. Remove pan from heat and stir in the sour cream and green chilies. Allow the mixture to cool just slightly prior to adding the sour cream so that the cream does not curdle.
5. Pour the mixture over the assembled enchiladas and top with remaining cheese.
6. Bake for 20 to 25 minutes. If desired, broil for an additional 2-3 minutes to brown the cheese.

I am linking up with Feeding Big for In and Out of the Kitchen as well as Tasty Tuesdays. I love these link up parties as it is a great way to find other blogs to visit and I am always finding great new recipe sites. I am feeling more and more like I hardly need my cookbooks anymore. Oh but I do love them!