5/19/2012 Basket - Enchiladas with Cheesy White Wine Sauce

Enchiladas with Cheesy White Wine Sauce
Uses from this basket: Onion, green bell pepper

• 3 Tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 pound chicken tenders, cubed
• 1 (7 ounce) can chopped green chiles
• 1/2 cup butter
• 3/4 cup white wine
• 1 chicken bouillon cube
• 1 Tbsp cornstarch
• 1 cup heavy cream
• 8 ounces Velveeta, cubed
• 1 cup shredded cheddar cheese
• tortillas

Heat olive oil in frying pan over medium high heat.  Add onion, bell pepper, and chicken.  Cook until chicken begins to brown.  Stir in green chiles.  Remove from heat.

Melt butter in saucepan over medium heat.  Stir in white wine and heat to boiling.  Stir in bouillon until dissolved.  Blend the cornstarch and the cream until smooth.  Slowly stir cream into saucepan.  Simmer for 2-3 minutes.  Stir in Velveeta until melted.  Add about half the sauce to the chicken mixture.  Fill tortilla with about 1/4 cup chicken mixture and sprinkle with a little cheese.  Wrap up and place in 9x13 pan. Continue until pan is full (I ended up with 8 enchiladas).  Spread remaining sauce on top and sprinkle with remaining cheese.

Bake at 350 degrees for about 20 minutes until sauce is bubbly and  cheese begins to brown.