Monday, May 24, 2010

Sour Cream Chicken Enchiladas

These are so incredibly good that I simply forgot to take a picture till they were half gone.  Apologies.  But not really.

Sour Cream Chicken Enchiladas
Adapted from Homesick Texan

4 boneless, skinless Chicken Breasts
Salsa, the cheaper the better
2 cloves of Garlic, minced
2 Serrano Chiles, diced
2 T. Butter
2 T. Flour
2 C. Vegetable Broth
2 C. Sour Cream
1 t. Cumin
3/4 C. Cilantro, chopped
1 10 oz. can of Tomatillos
2 C. Cheese of your choice, shredded
12 Corn Tortillas
Olive Oil
Dash of Cayenne
Salt and Pepper to taste

Chicken may be prepared ahead of time - place in slow cooker and cover in salsa.  Cook on high for an hour and 45 minutes.  Remove from salsa and shred.

Melt butter in saucepan, add serrano chiles and cook until soft.  Add the minced garlic and cook for an additional minute.  Add flour and cook for another minute.  Pour broth into pan and whisk constantly until thickened.  Remove from heat and add sour cream, cumin, cayenne, and cilantro.

Blend tomatillos into sour cream sauce and puree until smooth.

Heat oil in pan and cook the tortillas on each side for a couple minutes until soft.  Keep tortillas warm under a cloth until all twelve are cooked.

Preheat oven to 350 degrees.  Pour about two cups of the sour cream sauce into casserole pan, enough so pan bottom is covered.  For each tortilla, place approximately 1/3 C. chicken, 1 t. diced onion, and 1 T. cheese inside, or enough to barely be able to roll them closed.  Roll tortillas around the filling and place the rolled tortilla seam side down in casserole pan.  Cover enchiladas with the remaining sauce and cheese.  Bake for 25 minutes until top is brown and bubbling.

No comments:

Post a Comment