Years and years ago my sister gave me a cookbook called Women of Great Taste from the Junior League of Wichita, Kansas. It wasn’t a big cookbook, but I used it a LOT. Their Enchiladas con Pollo became a family favorite. Talk about cheesy creamy deliciousness!
Enchiladas con Pollo is perfect comfort food family fare; I remember my daughter, especially, loved this dish. The filling is rather plain, but the green chili sour cream sauce (and the cheese) takes it to another level. The Enchiladas con Pollo aren’t hot at all, but that sauce does have a little personality.
It’s rather doubtful in my mind that these have anything to do with Mexican cuisine, but that doesn’t mean they aren’t downright delicious. I have played around with the filling and sauce over the years, but that’s probably another post altogether. I sometimes use my Chicken Tinga (very well-drained) as a filling and sometimes I use the filling for my Turkey or Chicken Enchiladas.
Of course, I usually just throw this all in a 13 x 9″ casserole, but I had to get just a little fancy for my blog and do a few in individual casseroles. The enchiladas freeze well without the sauce & if you have a smaller family that might be an option for you, but the leftovers are great.
Chicken regularly goes on sale, so make it a habit to know the lowest price and what’s a good buy in your area. Break it down into packages and freeze. Stock up on all kinds of Mexican food products in the weeks before Cinco de Mayo when they hit rock bottom. I generally buy scads of green chiles and replenish my hot sauces and salsas.
Enchiladas con Pollo
- ¼ cup butter
- ¼ cup flour
- 1 can (14 ½ oz) chicken broth
- ¾ cup water
- 1 cup sour cream
- 1 small can chopped green chilies (about 4 ounces)
- Salt and pepper to taste
- 12 flour tortillas
- 4 cups cooked & shredded chicken breast
- 3 to 4 cups shredded (12 to 16 ounces) Monterey jack cheese or another melty cheese of your choice
- 1/2 cup sliced green onions for the filling and enough to sprinkle on top if desired
Preheat oven to 425 degrees F and spray or grease a 13 x 9″ casserole.
In a medium-sized saucepan over medium-high heat, melt butter. Add flour, stir until smooth and cook for a minute. Gradually whisk in chicken broth and water. Cook over medium heat, stirring until thickened. Dip a spoon in the mixture and run your finger over the back; the line should hold a distinct shape.
Remove from heat and let cool slightly, two to three minutes, then whisk in the sour cream and green chiles. Pour about a third of the sauce in the bottom of the pan.
Combine the chicken, 8 ounces (2 cups) of the shredded cheese and 1/2 cup sliced green onion. Soften the tortillas in the microwave for about 10 seconds. Place about a half cup of the chicken mixture on each tortilla and roll, tucking in the sides as you go. Place seam side down in the casserole. Pour remaining sauce over the top.
Bake, uncovered, for 20 minutes. Sprinkle with the remaining cup or two cups cheese and remaining green onions, if using, and bake an additional five minutes until the cheese is melted.
Note: this sauce is very good over any number of items, especially Chimichangas.