Everyone in the world knows that Texas is the best at Tex-Mex and Smoked BBQ. These two delicacies are almost religions in the Lone Star State. And having grown up with family in West Texas the green chilies made their way in to almost everything, including Tex-Mex and BBQ. I wouldn’t say that green chilies are as prominent in Texas as New Mexico, but it is close. They give dishes a mild heat with a hint of smoke.
Now, most of the peppers used when referring to “green chilies” are the Anaheim pepper from New Mexico. They are a large, deep green pepper and are almost always roasted before using or canning. Roasting gives them a smoky flavor that goes perfect with Tex-Mex dishes.
This recipe is a family favorite and I have taken it to SO many people when dinner is needed. It is quick, easy and perfect for making ahead and keeping in the fridge until ready to reheat. So all my friends who have had this dish chime in with your thoughts.
Green Chili Chicken Enchiladas
8-10 flour tortillas (depending on how big your casserole dish is)
2 cups, cooked, shredded chicken (I use a rotisserie chicken)
3 cups Monterey Jack cheese, shredded
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4oz.) can green chilies (if you like it really spicy then use a can of diced jalapenos)
1/2 teaspoon cumin
1/2 teaspoon salt
Preheat oven to 350Â°
In a sauce pan over medium heat, melt butter and whisk in flour until a roux forms.
Stir in broth and let simmer until it becomes thick and bubbly-about 3 minutes.
Whisk in sour cream, chilies, cumin, salt and 1 cup Monterey Jack cheese. Do not allow the sauce to boil or the sour cream will "break" meaning it will curdle.
Spread 1/2 cup of sauce in bottom of baking dish that has been sprayed with cooking spray.
On a cutting board lay out one flour tortilla. Fill with 1/4 cup chicken and 1/4 cup cheese down the center (you do not need to be exact). Roll the tortilla up and place into the casserole dish. Continue with the remaining tortillas, chicken and cheese.
Pour remaining sauce over enchiladas and top with any remaining cheese. Cover with foil and bake for 25 minutes. Remove the foil and broil for 3 minutes or until the top becomes brown and bubbly.