Enchiladas & Creamy Sauce

Texas Brew Quick & Easy Chicken Enchiladas
with Creamy Salsa Sauce

¾ cup Texas Brew Honey Roasted Chipotle Salsa,, Medium or Hot
3 Tbsp. butter
3 Tbsp. all-purpose flour
1½ cups chicken broth
1 cup sour cream
Salt and pepper to taste
8 large corn tortillas
8 to 12 oz. of pre-cooked chicken fajita meat, shredded or cubed
4 oz. can green chilies, drained
16 oz. Mexican cheese blend, I prefer all white blend
Black olives, sliced (optional garnish)
Green onions, chopped (optional garnish)
Cilantro, chopped (optional garnish)
Pico de gallo (optional garnish)

Pre-heat oven to 350 degrees.

Thaw pre-cooked fajita meat. Sauté in a sauce pan with 2 Tbsp. of salsa to soften. Fry tortillas 5 seconds each side, place between papers. This makes them more pliable to roll up. (optional)

Melt butter in a medium sauce pan. Add flour and stir until bubbly. Add broth, salt and pepper taste. Stir until mixture boils and thickens, about 2 minutes. Stir in the ¾ cup of Texas Brew Honey Roasted Chipotle Salsa. Remove from heat and slowly stir in the sour cream. Mix well.

Cover bottom of a 9×13 baking dish with 1/3 or of the sauce. Lay a tortilla on a flat surface and add about 2 Tbsp. of chicken, 1 Tbsp. sauce, 1 tsp. of green chilies and 2 Tbsp. of cheese.

Roll up and place seam side down in the baking dish on top of the sauce. Repeat with the remaining tortillas. Pour remaining sauce all over, and sprinkle with remaining cheese. Cover and bake for 30 minutes. Uncover and bake until bubbly, additional 10 minutes. Let stand for 10 minutes before serving. Garnish with the olives, cilantro, green onions and/or Pico de gallo.

Serve with Texas Brew Refried Beans and Texas Brew Fried Spanish Rice. Top each with more salsa.

½ tsp. black pepper (optional)
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients in a medium bowl. Let stand one hour for best flavor before serving.

Enchilada Recipe adapted by Brenda Craig from The Big Book of Potluck by Maryana Vollstedt