Ingredients for the filling:
1ea Boneless, skinless chicken breasts (2 half breasts) cooked and shredded
Ingredients For the sour cream sauce:
1T Unsalted butter
1ea Serrano chiles, seeded and diced
1ea Cloves garlic, minced, or 1/2t garlic powder
1T AP flour
1C Chicken broth
1C Sour cream
1/2t Ground cumin
1/8C Chopped cilantro
1/3C Green Hatch brand chili salsa, or Goya Salsa Verde (medium)
Ingredients for the enchiladas:
1/2T Canola oil
6ea Corn tortillas
1/4ea Medium-sized onion, diced
1C Shredded Monterey Jack cheese
1/4C Chopped cilantro, for serving
Sauce
Melt the butter in a saucepot on medium-low
Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes.
Add the minced garlic and cook for 30 seconds.
Whisk in the flour and cook for 1 more minute.
Pour the chicken broth into the pot and, while whisking, cook until thickened.
Stir in the sour cream
Remove from heat.
Add 1/3C of salsa
To make the enchiladas
Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft
Wrap in a cloth to keep warm as you continue to cook all 6
Pour one cup of the sour cream sauce in the bottom of the baking dish.
Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese
Roll the tortillas around in the filling
Place the rolled tortillas seam side down in the casserole dish.
Cover the enchiladas with the remaining sauce and cheese
Bake in the oven at 350F for 25 minutes or until top is brown and bubbling.
Serve warm topped with chopped cilantro.
Mad Dog and Celeste's Recipes 