White (Enchilada) Christmas

My husband isn't an echilada fan.  This always blows my mind, as enchiladas are the only thing I order at Mexican restaurants.  In fact, I judge all Mexican places by the quality of their plain ol'e cheese enchiladas.  I also love making enchiladas, so I'm always on the lookout for new recipes I think might pass the "Hungry Bear Test."  These are the bomb.com.  No, seriously.  They're so good they make you say silly things like "Hey, these enchiladas are the bomb-dot-com" and everyone else who's eating them doesn't even make fun of you.  Okay, maybe a little.  But, who cares?!  They're good enough to take a little verbal abuse for.  What they aren't, however, is diet food. 
Oh, Christmas Break - how do I love thee?  Let me count the calories...

First things first - you need chicken.  You can buy it already cooked, boil it and shred it, whatever you want.  I happen to like using my handy-dandy grill pan.  I covered them in taco seasoning so they would be chock full of flavor, and then shredded them up.  You need about 2 cups of shredded chicken.

Some of the other stuff you'll need. 

3 tablespoons butter

3 tablespoons flour

2 cups shredded monterey jack cheese

2 cups chicken broth

can of salsa verde (or green chiles)

1 cup sour cream

Oh, and these.  La Banderita is my favorite brand.  And look how festive they are!

Once your chicken is cooked & shredded, mix with 1 cup cheese and a few tablespoons of the salsa verde or chiles.  Scoop some of this delicious filling into the center of each tortilla and roll, placing them seam-side down in a casserole dish.  The recipe I based this on said it made 10 enchiladas, but I only made 8.  Otherwise, they would have been skimpy.  We don't like skimpy 'round here. 

Okay, now its time for a little "real" cooking.  If you don't know how to already make a roux (pronounced "rue") then pay attention.  This is one of those culinary things you need to know.  A roux is equal parts butter and flour, in this case 3 tablespoons, that are cooked together and used mostly as a base for sauces.  Think macaroni and cheese, alfredo -- its a useful little trick.  So, whisk the two together over medium-high heat for about 1 minute.  You just want them to come together and cook that raw flour taste out. 

Then add the cup of sour cream, 2 cups chicken broth, and the rest of the salsa verde.  Voila!  The best flippin' enchilada sauce in the world!

Pour the creamy deliciousness over your enchiladas.  Note:  This seems like waaay too much sauce, but trust me - add it all.  It thickens up and kinda gets absorbed by the enchiladas.  So good.

Cover with the other cup of monterey jack, giggle with excited anticipation of the enchilada goodness that is to come, then stick in a 350-degree oven for about 25 minutes.  Then, let them sit under the broiler for about 3-4 minutes, until they get all golden brown.

The finished product.  These are good.  REAL good.  I didn't even get a plated picture because the husband and I couldn't  not eat them long enough.  We're pigs.