Gumbo Gal: Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Brenda Pope

1 lb chicken thighs, boiled with broth in salted water

1 lb frozen spinach, chopped

1/2 cup hot picante or salsa

1 Tbs chili powder

1/8 tsp cumin

1/2 tsp salt & pepper

10-12 flour corn tortillas

1/4 cup green onions, chopped

Sour Cream Sauce:

2 Tbs butter

2 Tbs flour

1/2 cup milk

1 cup chicken broth from thighs

1/2 cup sour cream

1 cup cheddar cheese, shredded and split

1/2 cup pepper jack cheese, shredded

Preheat oven to 400* Drain chicken and set broth aside for later. Sautee chicken with spinach and thoroughly mix in salsa, chili powder, cumin, salt and pepper until the chicken is mostly shredded. In sauce pan melt butter and mix in flour stirring on high for 1 minute. Slowly add milk thinning flour mixture out. Whisk in chicken broth and bring to boil. Reduce heat and add sour cream, 1/2 cup cheddar and all pepper jack cheese. Simmer, stirring frequently, until cheese has melted and sauce has thickened. Microwave tortillas for 30-45 seconds. Grease pans and fill each tortilla with 1/3 cup of chicken mixture. Wrap (while tortilla is still warm) and place seam side down in pan. Repeat with each tortilla. When all enchiladas have been placed in the pan(s) cover with a thick layer of sour cream sauce making sure to get all edges. Bake uncovered for 20 minutes. Sprinkle remaining 1/2 cup of cheddar over enchiladas and bake for additional 10 -15 minutes until cheese melts and is bubbly. Garnish with chopped green onion