CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

It’s Taco Tuesday! Okay, I’m not making tacos, but it is a Mexican dish. And…I have to admit it wasn’t planned. I just happened to have a craving for something spicy and because I had all the ingredients on hand, it worked.

INGREDIENTS

Corn tortilla shells (10-12)

2 cups shredded cooked chicken

2 cups Monterrey Jack cheese, (or a combination of whatever you have)

1 clove garlic, minced

3 tablespoons butter

2 tablespoons corn starch

2 cups chicken stock

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon lime juice

2-3 jalapenos, finely chopped (or 1 can green chilies)

salt & pepper, to taste

additional cheese for topping

Preheat the oven to 350 degrees.

In a medium bowl, combine the chicken, cheese, and garlic. Roll this mixture into the tortilla shells and place into a greased 9×13 pan.

In a saucepan, melt the butter then add the corn starch. Stirring constantly, cook for 1-2 minutes. Slowly add the chicken stock whisking continuously until the corn starch is cooked and the mixture begins to bubble. Add the remaining ingredients and heat thoroughly, but do not boil or the sour cream will separate.

Pour the sauce over the prepared chicken tortillas.