WINE AND CUISINE PAIRING PICK: CHICKEN ENCHILADAS AND SAUVIGNON BLANC

Posted on October 10, 2008
Filed Under The Brick Vine, Food and Wine |

Make it a fiesta night with these south-of-the-border favorites.

Chicken Enchiladas

2 cans green chili sauce, divided

2 cups chopped cooked chicken

1/2 cup sour cream

2 cans (4 oz. each) chopped green chilis, undrained

1/3 cup chopped green onions

1/4 teaspoon salt

2 cups (8 oz) shredded Monterey Jack cheese, divided (I used a lot more than this)

10 flour tortillas

Preheat oven to 350. Pour 1 can enchilada sauce into 13×9-inch baking dish. In large bowl, combine chicken, sour cream, chilies, onions & salt. Stir in 1 cup of the cheese, spoon about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas and place seam side down in prepared baking dish. Pour remaining 1 can enchilada sauce over the top and sprinkle with remaining 1 cup cheese. Bake for 35 minutes or when bubbly & slightly browned on top.

Sauvignon Blancs are flavorful, with fresh herbs, and featuring a clean fresh lime tang. These qualities come through well since the wines are unoaked. Get a quality wine of bright, clear straw gold. The aromas are of fresh cut herbs. This is the perfect wine for a fall day. You can serve with a simple pasta dish, or a heavier poultry recipe.