Of course, one must mix a batch of salsa in order to fully enjoy a pan of enchiladas! This recipe is all fresh ingredients I typically have on hand- I created it after being frustrated that I couldn’t make green enchiladas impromptu because I was out of canned green sauce. I usually make a double batch and set aside a couple enchiladas for sick or elderly friends. Making a little extra is a simple way to give practical love- there is always someone who appreciates a home cooked meal! ( I keep disposable bread pans in the pantry for sharing food, perfect size for 1-2 servings of anything- this way they can bake dinner whenever they want it and not worry about returning a dish)
10 tortillas ( half of us prefer corn and the other half flour, so I make a pan of each) Corn tortillas are more flexible when browned in a skillet with a bit of oil first.
1 chopped onion
2 tsp minced garlic
1-2 tsp cumin
2 TBSP oil
3 TBSP flour
8 ounces sour cream or yogurt
2 cups chicken broth
4 oz can diced green chilis
2 cups chopped, cooked chicken
2 cups shredded cheese ( I prefer sharp cheddar)
Saute onion, garlic and cumin in oil
Stir flour into sour cream and add to the onion mix
Add broth and chili peppers to onion mix and cook until thick while stirring.
Pour half of the sauce into diced chicken and add 1 cup of cheese
Fill each tortilla with 1/2 cup of filling and roll in a greased 9×13 pan
Pour remaining sauce over enchiladas and sprinkle with rest of cheese
Bake uncovered at 350 for 30 minutes or until browned on top.
*if you like spice- add some chipotle or chili powder with the cumin:)