Tex-Mex Sour Cream Chicken Enchiladas :rectnt *PIC*

Sour Cream Chicken Enchiladas

There is nothing difficult about making REAL sour cream chicken enchiladas. Every phase of the preparation is really easy. They simply take time and a love for Tex-Mex cuisine. I highly recommend you make two batches of enchiladas; one to eat, one to freeze. This recipe will fill two 13×9 inch casserole dishes.
Chicken Filling
6 roasted chicken breasts, shredded (I used two packages of chicken tenderloins, boiled)
1 can (15 ounces) Southwest style diced tomatoes (I used Ro-Tel)
4 ounces can diced green chilies
2 Tablespoons minced garlic
3 Tablespoons cumin (I used only 1)
3 Tablespoons chili powder (I used only 1)
3 Tablespoons flour
2 1/2 cups chicken broth
1/2 to 1 teaspoon salt
Sour Cream Sauce:
1/2 cup butter
1/2 cup flour
32 ounces chicken broth
2 cups sour cream
20 flour tortillas (I used corn tortillas)
8 ounces Monterey Jack Cheese, grated (I used Oaxaca Mexican cheese--it melts better)
To make filling:
In a large skillet on medium high heat, add shredded chicken, diced tomatoes, green chilies, minced garlic; cook for 7-10 minutes, until you see the tomatoes breaking down.
Add in cumin, chili powder, and flour; cook for 2 minutes, stirring constantly and getting the spices mixed well over the chicken.
Pour in chicken broth, stirring in well.
Chicken filling at this point should have enough liquid to stir easily, but NOT be soupy. (It’s just like when you’re seasoning taco meat, the liquid is there to help the spices adhere to the meat.)
(Cathy's note: Mine was pretty soupy. I just cooked and stirred it longer.)
REDUCE HEAT to medium low.
Continue to cook until meat has thickened and almost dry, stirring regularly, about 20-30 minutes.
Remove from heat.
At this point, you could easily move the chicken filling to an airtight container and store in the refrigerator up to three days.
To make sauce:
In a medium sauce pan on medium heat, melt the butter and add flour.
Whisking flour constantly, cook for 2 minutes.
Gradually whisk in chicken broth and bring to a boil, whisking frequently.
Remove from heat; stir in sour cream.
Preheat oven to 375º F.
Spray the casserole dish with nonstick cooking spray. (And I spread a thin layer of the sauce on the bottom.)
Soften tortillas by your favorite method (dipping in hot oil, wrapping in foil in the oven, or wrapping in a towel in the microwave).
Take one tortilla and fill with meat filling across the bottom of tortilla.
Lay them side by side in the casserole dish, seam side down.
Fill the casserole dish and pour sauce evenly over the enchiladas.
Sprinkle with the cheese.
Add drained, pickled jalapeno slices if desired.
Bake uncovered 25 minutes or until hot and bubbly. (I covered mine.)
Fill the second casserole dish.
Cover with heavy foil and freeze to eat later.
When you’re ready to eat it; thaw enchiladas.
Heat oven to 350º F and reheat for up to 40 minutes, or until hot.
I recommend keeping the foil cover on the baking dish.
Posted by Cathyntx.
I had been looking for a really good restaurant-quality chicken enchilada recipe for a long time, something more than just the usual bland shredded chicken filling with soup and sour cream sauce. FOUND IT!!!
The link below has pictures and all the detailed information about softening tortillas and such. It's a winner.


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