Sour cream chicken enchiladas
Servings:
Sour cream chicken chicken enchiladas was/is one of my most favorite things and especially growing up in Oklahoma. It is
(c) 2015 HMFG copyright
considered TexMex cuisine. The creamy sour cream sauce is slightly tangy, creamy and of course salty paired with delicious chicken. I have spent a few years testing recipes trying to come up with the exact recipe that reminded me of home and finally here it is. Enjoy!
Directions
- In a medium size pot add ½ cup of the salsa Verde, ½ cup or chicken stock and the two chicken breasts.
- Bring the chicken to a simmer and cook for 20 minutes.
- Remove the chicken from the broth (save the broth) and trim the fat from the chicken and shred it.
- Set the chicken and broth to the side for later use.
- In a large sauté pan add 1-½ cups of the broth from the reserved liquid.
- Add the remaining ¼ cup of salsa Verde to the pan and bring it to a simmer.
- Next in a small bowl combine the butter and flour using your fingers.
- Whisk the butter and flour into the simmering liquid and cook it for a few minutes until the liquid thickens.
- Next whisk in the sour cream and season the sauce with salt and pepper (white pepper if you have it).
- Now it’s time to roll the enchiladas.
- Add chicken and 1 cheese stick to each tortilla and roll them up.
- Place each rolled enchilada into a baking dish and then cover it with the sour cream sauce.
- Place a lid on top or cover it with foil.
- Bake in a 350-degree oven for 20 minutes and serve.
Ingredients
2 chicken breasts
½ cup of chicken stock
½ cup + ¼ cup of green chili salsa (or salsa verde)
6 Monterey jack cheese sticks
6 flour tortillas, room temperature
1-cup sour cream
2 tablespoons unsalted butter
2 tablespoons AP flour
1 ½ teaspoon salt
