Sour Cream Enchiladas



Sour Cream Enchiladas
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Ellsworth American Editorial Assistant Taylor Bigler is a Dallas native who loves just about everything about her current home on Mount Desert Island, except for the lack of Tex Mex. She adapted this enchilada recipe from "The Homesick Texan" by Lisa Fain.
Servings
3-4
Servings
3-4
Sour Cream Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ellsworth American Editorial Assistant Taylor Bigler is a Dallas native who loves just about everything about her current home on Mount Desert Island, except for the lack of Tex Mex. She adapted this enchilada recipe from "The Homesick Texan" by Lisa Fain.
Servings
3-4
Servings
3-4
Ingredients
Filling
  • 4 boneless, skinless chicken breasts
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 Tbsp. olive oil
Sour cream sauce
  • 2 Tbsps. unsalted butter
  • 2 Serrano chiles, seeded, stemed and diced
  • 2 cloves garlic, minced
  • 2 Tbsps. all-purpose flour
  • 2 cups chicken broth
  • 2 cups sour cream
  • 1 tsp. ground cumin
  • 1/4 cup chopped cilantro
  • 8 fresh tomatillos, husks removed and cut in half or one (10-oz.) can tomatillos
  • dash cayenne
  • salt
  • pepper
Enchiladas
  • 1 Tbsp. canola oil
  • 12 corn tortillas
  • 3/4 cup diced onion
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro, for serving
Servings:
Units:
Instructions
  1. Preheat the oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish.
  2. Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes.
  3. 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.
  4. Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. 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.
  5. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
  6. If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
  7. 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 12.
  8. To assemble the enchiladas, 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 (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
  9. 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 for 25 minutes or until top is brown and bubbling.
  10. Serve warm topped with chopped cilantro.
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