Well, we’ve been in school for a month. Things are plugging right along. Routines are settled and we are trudging our way to Thanksgiving break.
So…I’m an Auburn grad and back in oh….2001-ish,there was a restaurant in Auburn at the College Street exit, right by Philly Connection for those of you that know the area, called Blue Moon. They had the most delicious chicken enchiladas. I would beg my then boyfriend (now husband) to take me there. SO GOOD. The restaurant closed the next year and I have always missed these enchiladas. Well guys…I cooked them tonight.
I teach on Tuesday nights from 4:00-6:00, so every Monday night after my girls are asleep, I make dinner for Tuesday night. When I do, I choose something that only requires to be put in the oven, so totally prepped. For tonight I made an adapted version of this recipe . They were delicious and perfect and just like those enchiladas I loved in Auburn! If you have a busy night coming up, make these the day before (takes about 20 minutes once the chicken is cooked). You’ll thank me later, they are awesome.
Auburn Restaurant Copycat Sour Cream Chicken Enchiladas
- Soft Flour Tortillas (as many to fill your dish. My 9 x 13 could fit 12 of the smaller ones)
- 3 tbsp of flour
- 2 cups vegetable broth
- 1 cup sour cream
- shredded or cubed cooked chicken (about 2 cups)
- 2-3 cups of cheese: cheddar or Monterrey Jack
- 3 tbsp butter
- 1 can rotel (drained)
- Combine the chicken and 1 cup of cheese
- Fill the tortillas with this mixture, roll them up and stack side by side in the greased casserole dish
- After that is done, melt the butter in a pan. Whisk in the flour to form a smooth paste
- Add the broth and whisk for several minutes until the mixture is thick and bubbling
- Take this off the heat and let it sit for a few minutes. Temper it by whisking in a small amount of the sour cream. Then mix all the sour cream and the can of drained rotel.
- Pour this deliciousness over the tortillas.
If you are cooking ahead of time, stop here, cover the tortillas, and pop them in the refrigerator.
Meanwhile…the next day …..
- Turn on your oven to preheat at 375.
- Uncover the enchiladas and put them in for 30 minutes.
- When they are bubbling and just about ready, top with the cheese and put them back in the oven for another 10-15 minutes until gooey and melty.
- Serve with guacamole and chips….