Tuesday, September 14, 2010

Creamy Chicken and Zucchini Enchiladas

These were really good. An excellent way to use zucchini! The chile cream sauce was really good! One of John's favorite meals in chicken enchiladas, so he was happy with these.

John's Rating: 9
Recipe from: food.com

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis

6 (8 inch) flour tortillas
2 chicken breasts, cooked and cubed
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion
1/2 cup sour cream


Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 1 minute). Makes 3 cups. Set aside to use for topping enchiladas.


Saute onions and zucchini in 2 tsp. of olive oil until tender.

Preheat oven to 350ºF. Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm. In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside. Warm tortillas so they are pliable. One by one, dip warmed tortillas in the pan of remaining sauce. Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly.

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