chicken enchiladas

I haven't posted a recipe in what feels like forever!

Ingredients:

1 tbs vegetable oil

1 clove garlic, minced

1 onion, chopped

1 jalapeno pepper, chopped

1 tbs flour

1 cup chicken stock

1 (14 oz) can diced tomatoes, drained (i used rotel)

1 cup sour cream

1/2 cup shredded Cheddar cheese

2 cups cubed cooked turkey

8-10 flour tortillas

1 tbs chopped black olives

Saute onions, garlic and jalapenos in vegetable oil.

The smell of sauteing veggies is amazing!!

Add flour. Stir a few times to mix well. Stir in the chicken stock, about 1/4 cup at a time. 

Cook until thickened, about 5 minutes. 

Mix in the tomatoes (rotel) and bring the mixture to a simmer.

Mix chicken, sour cream and cheese in a medium bowl.

Fill each tortilla with desired amount of chicken mixture.

Place seam side down in a baking pan.

Pour the tomato sauce over the filled tortillas.

Top with olives and extra cheese

Bake for around 30 minutes or until bubbly.

These are a healthier version of a chicken enchilada in my opinion.  I usually prefer my chicken enchiladas smothered in sour cream sauce.  Instead, the sour cream was on the inside of these yummy things. You could also make these with corn tortillas, and turkey instead of chicken. If you don't like spicy use diced tomatoes instead of the rotel. 

I served these with charra beans made in my slow cooker and a dollop of guacamole on the side. 

Ole!