Yum! Yum! Our Dip Me Spicy Jalapeno Sour Cream Dip is the perfect accompaniment to this classic Mexican dish!
Ingredients:
8-10 small flour tortillas
3 cups chicken shredded or chopped
2 cups Monterey Jack cheese shredded-divided
3 tbsps unsalted butter
3 tbsps flour
2-3 tbsps minced garlic
2 cups chicken broth
1 cup Dip Me Spicy Jalapeno Sour Cream Dip
1-4 ounce can diced green chilies mild
1-2 tbsps chopped chipotle peppers
2-3 tbsps chopped fresh cilantro
2-3 tbsps chopped fresh parsley
2-3 tbsps chopped green onions
3 cups chicken shredded or chopped
2 cups Monterey Jack cheese shredded-divided
3 tbsps unsalted butter
3 tbsps flour
2-3 tbsps minced garlic
2 cups chicken broth
1 cup Dip Me Spicy Jalapeno Sour Cream Dip
1-4 ounce can diced green chilies mild
1-2 tbsps chopped chipotle peppers
2-3 tbsps chopped fresh cilantro
2-3 tbsps chopped fresh parsley
2-3 tbsps chopped green onions
Directions:
-Spray a 9 X 13 inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
-In a small bowl, combine chicken and 1 cup of Monterey Jack cheese.
-Fill tortillas with this mixture and on a clean surface or cutting board, roll each one up then place seam side down in prepared pan.
-Melt the butter in a skillet.
-Add minced garlic and saute’ for approximately 3 minutes. Sprinkle flour over melted butter and garlic. Whisk to combine. Cook for 1 more minute.
-Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle).
-Add Dip Me Spicy Jalapeno Sour Cream Dip and chilies, chipotle peppers, parsley, and cilantro. Stir until sauce is smooth and sour cream is completely dissolved.
-Pour sauce over enchiladas and add remaining cheese on top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.
-Turn on the broiler to high and broil until top is nicely golden (5-7 minutes).
-Top with chopped green onions. Serve with more Dip Me Spicy Jalapeno Sour Cream Dip if desired.
-In a small bowl, combine chicken and 1 cup of Monterey Jack cheese.
-Fill tortillas with this mixture and on a clean surface or cutting board, roll each one up then place seam side down in prepared pan.
-Melt the butter in a skillet.
-Add minced garlic and saute’ for approximately 3 minutes. Sprinkle flour over melted butter and garlic. Whisk to combine. Cook for 1 more minute.
-Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle).
-Add Dip Me Spicy Jalapeno Sour Cream Dip and chilies, chipotle peppers, parsley, and cilantro. Stir until sauce is smooth and sour cream is completely dissolved.
-Pour sauce over enchiladas and add remaining cheese on top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.
-Turn on the broiler to high and broil until top is nicely golden (5-7 minutes).
-Top with chopped green onions. Serve with more Dip Me Spicy Jalapeno Sour Cream Dip if desired.