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| Sour Cream and Chicken Enchiladas; Mexican Food | |
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| Topic Started: Jul 13 2011, 05:25:34 PM (1,012 Views) | |
| West_Texan | Jul 13 2011, 05:25:34 PM Post #1 |
Chinwagger
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If anyone is interested, I have a very good recipe for Chicken & Green Chili Enchiladas with Sour Cream Sauce! |
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| OptoChick | Jul 13 2011, 05:47:28 PM Post #2 |
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Chinwagger
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I'm pretty sure this group would always love another good Mexican recipe, at least I would. Bring it on! |
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| West_Texan | Jul 15 2011, 11:09:57 AM Post #3 |
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Chinwagger
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For the filling: Four boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon olive oil 1/2 medium-sized onion, diced (about 3/4 of a cup) For the sour cream sauce: 2 cloves of garlic, minced 1 can Green chiles, diced 2 tablespoons of butter 2 tablespoons of flour 2 cups of chicken broth 2 cups of sour cream 1 teaspoon of cumin Dash of cayenne Salt and pepper to taste For the enchiladas 12 corn tortillas 1 tablespoon of canola oil 2 cups shredded Monterey Jack cheese (Mexi Blend at Costco) Preheat the oven to 350 degrees. Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on as you’ll be using it again. While the chicken is baking, in a pot melt the butter. Throw in the diced Green chiles and onion, cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenn,. remove from heat. 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 12. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. 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 (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!). Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling. **TIP*** When assembling the Enchiladas, add just a bit of the Sour Cream sauce on the Chicken and this will prevent the Chicken from becoming dry. ENJOY!!! |
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| OptoChick | Jul 15 2011, 05:05:42 PM Post #4 |
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Chinwagger
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mmmmm! Looks delish. |
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| AmbroseChick | Jul 15 2011, 05:53:28 PM Post #5 |
True Blue Mate
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YUM Thank you! |
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| CynicalCountess | Jul 16 2011, 04:25:37 AM Post #6 |
True Blue Mate
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Do they sell cans of green chiles here? I've not seen them. |
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| AmbroseChick | Jul 16 2011, 10:08:12 AM Post #7 |
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True Blue Mate
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I haven't seen them either... I get mine from the US 
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| Kuningan | Jul 16 2011, 12:48:35 PM Post #8 |
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True Blue Mate
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Love the suggestion on cooking the chicken...sometimes I want to make chicken stock and sometimes I just want some good cooked chicken to shred. My chicken is in the oven even as I type :-) |
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| Bindie | Jul 16 2011, 01:16:36 PM Post #9 |
True Blue Mate
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Looks good. I SO MISS green sauce. I'll have to have a look at Costco next weekend. They make green sauce on Master Chef last night - it looked so yummy. |
 The future is no place/to place your better days, DMB Canberra, ACT since 2004 | |
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| Kuningan | Jul 16 2011, 02:33:58 PM Post #10 |
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True Blue Mate
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Goya Salsa Verde makes a good substitute and I've found that in Perth several times at a couple of different stores. Found a big can of green chilis somewhere recently too. One of those buy 'em if you see 'em things. My green chicken enchiladas are assembled and I think searing and baking the chicken may be a big improvement! |
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| i<3sydney | Jul 16 2011, 04:27:46 PM Post #11 |
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True Blue Mate
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that sounds absolutely delicious! thanks for sharing. if only i could find monterey jack cheese in sydney.. |
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| incognito | Jul 16 2011, 08:41:30 PM Post #12 |
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Chatterbox
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Colby may be an adequate substitution? That recipe looks YUMMY!!! |
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| sunshine | Jul 17 2011, 01:57:19 AM Post #13 |
True Blue Mate
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Mmmm, enchiladas. (Speaking of salsa verde: I found tomatillos and jarred salsa verde! In Tasmania! That made my week.) |
| Steph | |
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| Seven | Jul 17 2011, 10:08:56 AM Post #14 |
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Yacker
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In Newtown, one can find green chilies at Foodworks, Fiji Market (along with tortilla masa and tomatillos), Seven Star, and also at the green grocer at Marrickville Metro. My favorite thing to do is peruse the aisles of a newly found grocer 
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| West_Texan | Jul 17 2011, 12:12:55 PM Post #15 |
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Chinwagger
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Colby would be an excellent substitute for this as it is delicious and melts better than any of the other cheeses! |
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| West_Texan | Jul 17 2011, 12:16:36 PM Post #16 |
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Chinwagger
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Goya is a very good brand, I used it very often in my Mexican recipes back home in Texas. |
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| West_Texan | Jul 17 2011, 12:23:20 PM Post #17 |
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Chinwagger
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Also, don't use low-fat sour cream for this! I made that mistake the first time and the sauce tasted like shit!...LOL! |
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| i<3sydney | Jul 17 2011, 01:49:38 PM Post #18 |
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True Blue Mate
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thanks! yes i always use colby in mexican (and other things) since i have never found monterey jack here. am not a fan of tasty! |
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| NurseJules | Jul 25 2011, 07:13:19 PM Post #19 |
True Blue Mate
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So I made these last night and they are soooooooooo yum! I didnt see the memo about the tasty cheese and low fat sour cream (I had bought both before I came back to re-read the thread and recipe) but still turned out ok! I probably went a bit light on spice since my partner isnt the biggest spicy fan, but now I know next time I can kick it up a notch! (Thanks Emeril...) Thanks again for the recipe and suggestions...will definitely be making it again! |
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| West_Texan | Jul 25 2011, 10:31:01 PM Post #20 |
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Chinwagger
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NurseJules, I'm glad that you enjoyed them! The recipe comes from a friend of mine in Dallas as this is the recipe that he uses in his restaurant. I think the best thing that I enjoy regarding this recipe (Other than eating them), is that each time that you make them they seem better than the batch before and you can introduce your own what I refer to as "Fiddle Factor" and can be adjusted to your own individual taste as long as you follow the basic recipe. |
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