I’ve been on a huge kick lately. Every time we shop at Sam’s, I buy at least 5 rotisserie chickens. How can a frugal girl like me resist? They’re priced at an unbelievable $5 each!!
(I do like to roast birds occasionally at home, but it’s much less hassle to just buy them.)
When I get them home, I strip the meat off the bones. I’ve found that one chicken will yield about 4 cups of meat, and I usually freeze the chicken in 2 cup increments.
This recipe, which I’ve prepared several times now, uses 4 cups of chicken, and I split it into two pans, yielding two meals (and leftovers) for Mark and me. This dish can easily be prepared in advance and refrigerated or frozen. (I often do both.) If you freeze the dish, defrost it in the refrigerator for a few days before baking.
SOUR CREAM CHICKEN ENCHILADAS
4 cups shredded rotisserie chicken, shredded or minced (depending on the texture you desire)
1 medium onion, minced
1 tablespoon olive oil or vegetable oil
8-12 soft flour tortillas (8 inch)
1 1/2 -2 cups grated monterey jack cheese or 1 1/2 – 2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can of chicken broth or 1 chicken bouillon cube dissolved in one cup of water
1 cup sour cream
1 (4 ounce) can chopped green chilies
Your preferred salsa (optional)
1. Preheat the oven to 400 degrees.
2. In a small skillet, saute the onion in the oil until the onion is translucent (or golden brown if you prefer onions that are more done).
3. Remove the onions from the heat and let them cool slightly.
4. In a large bowl, combine the cooked onions and the rotisserie chicken.
5. Spray a 9″ x 13″ baking pan OR two 8″ x 8″ baking dishes. (See #7 below.)
6. Place approx. 2-3 tablespoons of the chicken/onion mixture into each four tortilla, approx. 1 1/2 tablespoons of cheese (more if desired), and roll them up. I make my enchiladas pretty fat and the mixture usually yields 8 enchiladas. However, if you like your enchiladas thinner, simply use less of the chicken/onion mixture in each tortilla.
7. Place the the filled tortillas into a 9″ x 13″ baking pan. Or, because this recipe easily makes 2+ meals for 2 adults, split the enchilada yield in half, and place them into two 8″ x 8″ baking dishes. (For me, that’s 4 enchiladas per pan. The first dish I cook immediately and the other is double-wrapped and stored in the freezer for another meal.)
8. Melt the butter in a medium saucepan. Stir in the flour to make a roux. Stir and cook until bubbly. Gradually whisk in the chicken broth, then bring to boiling. Cook for about 2 minutes, stirring frequently.
9. Remove the saucepan from the heat. Stir in the sour cream and green chiles.
10. Pour the sauce over the enchiladas. Try to get all of the tortillas wet with the mixture. Otherwise, the ends of your tortillas will cook unevenly in the oven.
11. Top the tortillas with remaining the cheese.
12. Bake uncovered at 400 degrees for 20 minutes until cheese is melted and sauce near the edges of the baking dish is bubbly.
13. Turn the broiler on and cook until the top of the enchiladas are golden brown (approx 2-3 minutes).
14. Serve warm, topped with salsa, if desired.
That’s it! Easy peasy.
Oh great, I can smell then cooking from here, guess I’ll have to share this…