My Mom's Chicken Enchiladas (with a little of my own flair!)

Earlier this week, I asked Jamie what she wanted for dinner this week. Without any hesitation, she told me, "Chicken Enchiladas!" I made my mom's chicken enchiladas for her a few years back, and every since then, they have been one of her absolute favorite meals I make. My mom's enchiladas are different from most enchilada recipes because they have a sour cream sauce instead of a chili powder based sauce. The flavors of the chicken, onions, cheese, and sour cream marry so well in this dish. And of course, it is very fast and easy to make!



Chicken Enchiladas



2 cans cooked chicken, drained (or 2 chicken breasts cooked and shredded)
1 small vidalia onion, finely chopped (or whatever onion is your favorite)
minced garlic
cumin
chili powder
butter
flour
can of chicken broth
8 oz container sour cream
tortillas (the larger variety)
bag of shredded cheese, mexican blend



1. Warm up a medium or large skillet over medium high. Throw in your onion and garlic, sauteing a little. Add in the chicken, and then throw in some spices to taste. Saute until onions are tender and all meat is covered in spice. Remove from heat and let cool.



2. Start a roux in a medium saucepan. I can never remember the exact measurements my mom gave me, so last night I just melted 2 tablespoons of butter and then added 1 tablespoon of flour. Let that cook for a minute or two to cook out the flour flavor, and then pour in the can of chicken broth. Lower heat to medium and allow mixture to simmer, stirring continuously. The sauce will begin to thicken as you stir. After about 5 minutes or until it seems like your sauce is not getting any thicker, remove from heat and add in the container of sour cream. Whisk the sour cream into the sauce until the sauce is smooth.




3. Preheat oven to 350. Drizzle a thin layer of sauce in the bottom of a 13x9x2 casserole dish. Add almost the whole bag of cheese to the chicken mixture, saving enough to sprinkle on top of the enchiladas later. Now, its time to get messy! Lay a tortilla in the casserole dish. Add a substantial amount of the chicken and cheese mixture down the center of the tortilla, roll up the tortilla, add push it all the way to one side of your dish. Repeat this process until you run out of chicken (last night I was able to make 8 enchiladas). Once you are done rolling your enchiladas, pour the rest of the sour cream sauce over the enchiladas, cover with aluminum foil, and bake in the oven for about 20 minutes. Pull out the enchiladas, take off the foil, sprinkle the rest of the cheese on top, and put back in the oven for 5 minutes. Let the enchiladas sit for about 5 minutes after they are done, and then enjoy!!