Hey friends– We have the happy circumstance of having both our mothers just 10 minutes down the road, so on Mothers’ Day, they just drove on over for a little early Sunday supper together. And I tried out a new recipe on them–mothers are so encouraging no matter how the meal come out. But it turned out just fine and here it is:
SOUR CREAM CHICKEN ENCHILADAS
2 boneless chicken breasts, filleted lengthwise
1 tab olive oil
1/4 cup butter
1/2 cup flour
1 clove garlic, minced
14 oz. can chicken broth
1 cup milk
1 small can diced green chilies
1/4 cup cilantro, finely chopped
1/2 cup bottled salsa verde
1 cup sour cream
2 cups grated colby cheese
18 corn tortillas
Cook the filleted chicken breasts in a skillet with the olive oil. When they are cooked through, remove them to a cutting board and chop them to bits. Empty the fat in the skillet and melt the butter in the pan. Then add the flour and garlic. Stir to make a paste and then pour in the chicken broth and milk slowly as you continue to stir to make a white sauce. After about 3 or 4 minutes, when it thickens, mix in the green chilies, cilantro and salsa verde.
Then dip the tortillas in the hot sauce to soften them. I usually put a tortilla in the sauce to be warming while I’m rolling up the previous one. Set the saucy tortilla on a plate and put a heaping tablespoon full of chicken and a pinch of cheddar down the middle. Then roll up the tortilla and set it into a baking pan sprayed with Pam. Continue until the enchiladas are all rolled up and laying shoulder to shoulder in the baking dish. (While you’re doing this if the sauce thickens too much, add a bit more milk.) Mix the sour cream into the sauce that is left in the pan. Then spoon the remaining sauce over the enchiladas. Cover them with foil and bake at 350 degrees for 30 minutes. The last 5 minutes of baking, take off the foil and sprinkle a little more cheddar on top for a nice color.
Hope your like these as much as we did. With a big spoonful of Mexican rice and a bright green salad, it makes a pretty plateful.
The Thankful Heart 
Yummm….Yummm good! Tastes as good as it looks. Thanks for a great dinner and good conversation Rhonda. Love Ya, Mom
Looks yummy! Love enchiladas.
rhonda, is this the recipe you served us for Jolyn’s farewell dinner?
Hey Ruth– Yep, it’s the same except that I bought a roasted chicken and boned it for the meat instead of cooking my own. Oh, now I’m missing Jolyn.