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Chicken Enchiladas / Sour Cream Sauce




Source of Recipe


can't remember


Recipe Introduction


I always resort to softening corn tortillas in a skillet with just enough oil to cover the bottom of the pan. Lay the tortilla in the hot pan and let it come to a sizzle and flip it over with tongs. Let the tortilla start to bubble and remove from the skillet and lay on paper towels to drain and cool. You'll need 10-12 corn tortillas for a 9x13 inch pan.
Shred the meat.
To assemble, pour 1 can salsa verde in the bottom of baking dish. Fill each tortilla with chicken mixture and wrap up and place in baking pan. Pour more sour cream sauce over enchiladas and top with cheese.



List of Ingredients




For chicken filling;
About 3 cups of cooked, shredded chicken (1 1/2 pounds)
1/2 cup of sour cream sauce, (recipe below), or just enough to moisten chicken
1 4 ounce can of chopped, green chilies
1/2 cup diced onion, lightly sauteed in small amount of oil (optional)
1 cup of shredded pepper Jack Cheese
salt and pepper to taste
Mix all ingredients in a large bowl.

Sour Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1 large clove garlic, minced
2 cups chicken broth or stock, or 1 can purchased broth
2 -7 ounce cans of Salsa Verde, divided (one for baking dish)
1 cup of sour cream
salt and pepper to taste
Melt the butter in a large saucepan. Add the garlic and saute just til fragrant. Add the flour and stir to make a roux. Pour in the chicken broth and Salsa Verde and whisk until it comes to a simmer. Cook until sauce is thickened. It will be sauce like, not too thick. Remove the pan from heat and stir in the sour cream. Taste to see if you want to add more sour cream. Cool.

Other ingredients;
12 corn tortillas
2 cups of shredded Monterrey Jack or cheddar cheese


Recipe



To assemble enchiladas:
Pour about 1 cup of sour cream sauce in a 9x13 inch baking pan. Soften tortillas in oil or in the microwave. Lay out tortilla and add about 1/3 cup of chicken filling to each tortilla. Wrap it up and lay it in the pan. Repeat with remaining filling and tortillas. It will take 10-12 tortillas.
Pour remaining sour cream sauce over the rolled enchiladas. You may not wish to use it all, go by your own preference here. Sprinkle more cheese over tops of enchiladas. Bake in a preheated 350 degree oven for about 25- 30 minutes, or until bubbly. Cool a few minutes before serving. Garnish with chopped green onions and cilantro, if desired. Enjoy!

NOTE: This dish may be prepared early in day and refrigerated; then bake at dinner time a few minutes longer.
If you prefer some onion and peppers in the sauce, just add some diced peppers and onion to the butter and cook until softened, then stir in the flour and broth and finish. We love the Salsa Verde in the white sauce as it gives just enough spicy flavor to the dish. The 1/2 cup of sour cream seems just right, flavorful, but not over powering.