Creamy Chicken Enchiladas -- Quad-Cities Online Recipe Book
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Main Dishes:

Creamy Chicken Enchiladas

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Ingredients

Adobo seasoning:
1/4 cup sweet or smoky paprika
3 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons dried oregano (preferably Mexican)
2 tablespoons ground cumin
1 tablespoon ground chile de arbol
1 tablespoon garlic powder
Enchiladas:
2 cups, cooked shredded chicken (about 2 large chicken breasts)
2 cups shredded Monterey Jack Cheese
1 medium onion, diced
Adobo seasoning to taste
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon ground cumin
1 cup sour cream
2 cans (4 ounces each) diced green chiles
10 corn tortillas
Cooking spray

Instructions

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a small bowl, mix combine adobo seasoning ingredients, crumbling oregano well. Store the portion not used immediately in a jar. To prepare enchilada filling, mix together shredded chicken and 1 cup of shredded cheese, plus 1/2 of the diced onion, in a bowl. Season with a little adobo mixture, to taste. Set aside. In a 10-inch skillet, melt butter. Stir in flour and let cook and thicken for 1 minute (don't let it burn). Add chicken broth and whisk until smooth. Add 1/2 teaspoon ground cumin. Stir in chiles and remaining onion. Take sauce off the heat. Stir in sour cream. To assemble, spray each tortilla, front and back, lightly with cooking spray. Place on baking sheet in the oven for 2 minutes. Remove from oven and, using tongs, dip each tortilla in sauce and let drip off. Spoon chicken mixture in tortilla and roll up, then place in prepared baking dish, seam side down. Repeat with all tortillas. Pour remaining sauce over the enchiladas. Top with remaining shredded cheese. Bake for about 25 to 30 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Shelly Voss, Rock Island



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  Today is Friday, Aug. 22, the 234th day of 2014. There are 131 days left in the year.
1864 -- 150 years ago: The ferry boat, Rock Island, having been put in good order at the boat yard is now making her regular trips, much to the gratification of those who have to cross the river.
1889 -- 125 years ago: W.J. Gamble, for many years superintendent of the Moline & Rock Island railway, leased the Fourth Avenue Hotel and renovated and refurnished it throughout.
1914 -- 100 years ago: Pending the building of new public schools or additions to the present ones to provide adequate room for all the children, the board of education decided that pupils younger than 6 years old would not be accepted in Rock Island schools.
1939 -- 75 years ago: The fifth annual New Windsor Fair and Horse show, which has been delayed for two days because of unfavorable weather, got off to a new start last night. The parade was held this morning.
1964 -- 50 years ago: The Rock Island County Fair and Rodeo will celebrate its silver anniversary this year. The fair opens Tuesday and will run through Saturday and offers entertainment and activity for young and old.
1989 -- 25 years ago: Earl Hanson School, Rock Island, joins the Program to Assist Latch Key Student, which aids working parents. PALS is a before and after school program for grades 1-6 in certain Rock Island public and private schools.




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