The kids start back to school next week. It cannot be possible. I swear we were just celebrating their being home for three months. For us this was the summer that really wasn’t. We are used to going to the beach 3-4 days a week and we went to the beach 3-4 times this whole summer!
The cooler weather kept us off the beach and traveling much more than usual. We have had a great summer and are all sorry to see it come to an end.
For us the end of summer is signaled by the return of more hearty comfort food. I am already starting to think ahead to September and all the soups and stews I plan on making. For the other night though I went with really cheesy, creamy Enchiladas.
This was a great meal for us. The kids loved the cheesy, creamy texture and I loved how easy it was to put together.
A few things I learned:
- Be careful not to over bake the dish or the tortillas get soggy.
- If you are using corn tortillas dip them into the sauce first before rolling to help keep them from breaking apart.
- There can never be enough cheese!
I served this dish with a side of Mexican rice and a spinach salad.
For my mostly gluten-free son I used gluten-free corn tortillas in place of the flour tortillas and baked them in his dishes.
- 10 8″ flour tortillas
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 3 cups cooked and shredded chicken (I keep poached chicken breasts on hand for nights like this)
- 3 cups sharp cheddar cheese, shredded (or your favorite cheese)
- 3 tablespoons butter
- 1 (4 oz) can diced green chillies
- Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.
- Fill tortillas with 1/10 of the chicken and some of the cheese. Roll to close. Place in prepared dish seam sides down.
- Melt butter in a pan over medium heat.
- Stir flour into butter and whisk for 1-2 minutes until brown and bubbly.
- Add broth and stir until smooth. Continue to cook until sauce begins to thicken and begins to boil.
- Remove pan from heat and allow mixture in pan to cool for about 5 minutes.
- Add sour cream and chilies to sauce once it has cooled. If your sauce is too hot the sour cream will curdle and separate.
- Pour mixture over enchiladas. Top dish with remaining cheese.
- Bake for 20-25 minutes. Broil for 1-2 minutes to brown cheese on top.