Saturday, January 10, 2009
Chicken Enchiladas in Sour Cream Sauce
For some crazy reason, I really felt like having enchiladas this week. I invited a friend over and made us some chicken enchiladas in a sour cream sauce with a side of calabacitas, a cheesy squash dish. I've made this recipe once before, using a prepared roast chicken from the grocery store. This time around, I just boiled a couple of chicken breasts. Next time around, I'm either going back to the prepared chicken or finding another way to prepare the chicken breasts. Just a plain boiled breast makes for a pretty plain chicken and the sauce isn't enough to cover it up. The original recipe also calls for frying the tortillas, but the first time I prepared this recipe, I was told by a former coworker that all the Mexican moms she knows just microwave the tortillas. For sake of time and lack of mess, I choose to just microwave them too. This also however might explain why they break a little easier.
Slightly modified recipe from cooks.com
One boned chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Monterey Jack cheese
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies
In large bowl combine cheese, onion and chicken. Fry
tortillas in large skillet, one at a time in hot oil for 15
seconds each side (spread newspaper or paper sack for
draining tortillas as you cook them.)* Spoon chicken mixture
on all twelve tortillas, roll up and place seam side down in
large baking pan.
In saucepan, melt butter, blend in flour, add chicken broth,
and cook until mixture thickens and bubbles. Stir in sour
cream and green chilies. Cook until heated through, but DO
NOT BOIL. Pour sauce over tortillas and bake at 425 degrees
for 20 to 25 minutes. Serve piping hot.
*Tortillas can be microwaved instead of fried.