Sour Cream Chicken Enchiladas
Living in Texas affords us the opportunity to experience very good Mexican cuisine. A lot of what we have come to enjoy carries the label Tex-Mex. What ever you call it, it is our favorite food. One of my daughters worked for a period of time in Connecticut and it didn't take long for her to need a Mexican food fix. After trying numerous recipes and making adjustments to the ingredients, this is one my family's favorites. It is often the dinner of choice for birthdays. I will eventually add photos for these. Enjoy!
6 Chicken breasts, poached in chicken broth, cooled and diced
(You can use canned chicken. Substitute about 3 10-oz. cans. We actually prefer it. If you use canned chicken, omit the directions for poaching the chicken.)
1 C chicken broth for sauce plus another 2 C if you are poaching your own chicken
2 tsp cumin (divided)
1 tsp chili powder
½ C butter
½ C flour
1 C half-and-half
1 tsp salt
Freshly ground pepper
1 pt sour cream
1 pkg (12) tortillas
Picanté sauce or Salsa
1 lb Monterrey Jack cheese, Pepper Jack or a combination, grated
Sliced jalapeños
4 oz can diced green chiles(optional)
Spray oblong casserole pan with nonstick spray.
Poach chicken in 2 C chicken broth. Add enough water to cover chicken. When cooked thoroughly, cool slightly; remove bones, and dice or shred chicken into small pieces. Or canned, precooked, drained and diced chicken breast.
Season chicken with 1 tsp of ground cumin, a little salt, and chili powder. Set aside.
Melt butter and flour in a saucepan; cook over medium heat for 2 minutes being careful not to let the flour burn or brown. Remove from heat and stir in 1 C chicken broth, half-and-half, salt, and remaining ground cumin and ground pepper. Return to heat and stir until thickened and bubbling.
Remove from heat and stir in sour cream.
To assemble enchiladas, steam or soften tortillas in the microwave. Top each tortilla with some chicken, 1 Tbsp picanté sauce, and a little cheese. Roll tortillas tightly and place seam side down into prepared pan.
Top with sour cream sauce, remaining grated cheese and sliced jalapeños. Bake uncovered at 350°F for 30 minutes or until cheese melts and sauce is bubbly around the edges.
*I usually double or at least make extra sauce to dip tortillas in.
I also sometimes add diced green chilies when wrapping the tortillas. (I like the Hatch brand if you can find it.)
Serve with guacamole, salsa, soft tortillas, spanish rice, and refried or charro beans.
6 Chicken breasts, poached in chicken broth, cooled and diced
(You can use canned chicken. Substitute about 3 10-oz. cans. We actually prefer it. If you use canned chicken, omit the directions for poaching the chicken.)
1 C chicken broth for sauce plus another 2 C if you are poaching your own chicken
2 tsp cumin (divided)
1 tsp chili powder
½ C butter
½ C flour
1 C half-and-half
1 tsp salt
Freshly ground pepper
1 pt sour cream
1 pkg (12) tortillas
Picanté sauce or Salsa
1 lb Monterrey Jack cheese, Pepper Jack or a combination, grated
Sliced jalapeños
4 oz can diced green chiles(optional)
Spray oblong casserole pan with nonstick spray.
Poach chicken in 2 C chicken broth. Add enough water to cover chicken. When cooked thoroughly, cool slightly; remove bones, and dice or shred chicken into small pieces. Or canned, precooked, drained and diced chicken breast.
Season chicken with 1 tsp of ground cumin, a little salt, and chili powder. Set aside.
Melt butter and flour in a saucepan; cook over medium heat for 2 minutes being careful not to let the flour burn or brown. Remove from heat and stir in 1 C chicken broth, half-and-half, salt, and remaining ground cumin and ground pepper. Return to heat and stir until thickened and bubbling.
Remove from heat and stir in sour cream.
To assemble enchiladas, steam or soften tortillas in the microwave. Top each tortilla with some chicken, 1 Tbsp picanté sauce, and a little cheese. Roll tortillas tightly and place seam side down into prepared pan.
Top with sour cream sauce, remaining grated cheese and sliced jalapeños. Bake uncovered at 350°F for 30 minutes or until cheese melts and sauce is bubbly around the edges.
*I usually double or at least make extra sauce to dip tortillas in.
I also sometimes add diced green chilies when wrapping the tortillas. (I like the Hatch brand if you can find it.)
Serve with guacamole, salsa, soft tortillas, spanish rice, and refried or charro beans.
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