9/22/2011 Sour Cream Chile Enchiladas

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Before the oven

after the 350 oven (about 30 min)

Before my tummy

We'd talked about this recipe about a week before...Scott surprised me by remembering and making it...we'd had killer baked chile rellenos & chicken enchiladas the weekend before at a local restaurant...and talked about something like this.
Works Chile Chicken Enchiladas
1 BBQ rotisserie chix, peeled/shredded
1 sauteed onion (diced) optional
2 sauteed celery stalk (diced) optional
4 (or more!) roasted/peeled/diced Hatch (or Poblano peppers)
shredded Monterey Jack cheese (3/4 lb)
24 fresh corn tortillas
1 (10oz) can mild red (or green) sauce
Fried potatos (shoe string)
Sour Cream Sauce:
All-Purpose Flour
butter
milk
sour cream

Mix all vegies/chicken and 1/3 of cheese.
Fry tortillas and pat dry.
Put 1/4 of can of sauce in bottom of 9X13 pan.
Fill with chicken filling and several fried taters/roll.
Top with rest of can of sauce.
Top with Sour Cream Sauce
Top with remaining cheese
Bake 30 or so min at 350 (till bubbly and golden)


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