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Chicken enchiladas with sour cream sauce recipe  Share this recipe on FacebookCorn tortillas filled with shredded chicken, onion and cheese and cooked in a sour cream and tomatillo sauce. A delicious chicken enchilada dish that can be served with Mexican fried rice or other condiments for a complete meal.
Preparation time: 10 minutes, Cooking time: 50 minutes, Serves: 4 - 6
Ingredients For the filling
Four chicken breasts (skin and bones removed)
Salt and black pepper to taste
1 Tbsp olive oil
For the sour cream sauce
2 Tbsp butter
2 Serrano chiles, diced
2 cloves garlic, minced
2 Tbsp flour
2 cups chicken broth
1 tsp cumin
1 tsp dried oregano
A dash of cayenne or to taste
Salt and black pepper to taste
2 cups sour cream
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed and cut in half (substitute with fresh cherry tomatoes)
For the enchiladas
12 corn tortillas
2 Tbsp vegetable oil
4 cups shredded cheddar, Jack or similar cheese
1/2 cup chopped coriander
Directions Coat the chicken breasts with the olive oil, then season with salt and pepper. Put the chicken in a frying pan over medium heat and cook for 3 to 4 minutes per side. Put it in the oven and bake for 30 minutes. When the chicken is ready remove from the oven and let it cool, then shred it using two forks. Cover and set aside.
In the meantime, melt the butter in a frying cooking pot. Add the Serrano chiles and cook for 4 to 5 minutes, or until soft. Add the minced garlic and cook for one more minute. Add the flour and
cook for one more minute, stirring often. Pour the chicken broth and whisk until the flour is dissolved and the chicken broth has thickened. Add the cumin, oregano, cayenne, pepper, sour cream and cilantro, season with salt and pepper to taste and stir well until all ingredients are evenly combined. Remove from the heat and set aside.
Place the tomatillos on a baking sheet and broil to 3 to 4 minutes per side, until they turn to black. Place them in a blender together with the sour cream sauce and process until you get a smooth mixture.
Heat the vegetable oil in a frying pan and cook the tortillas for 1 minute per side, until soft. Place on a paper kitchen tower and cover to keep warm.
Preheat the oven to 350 degrees F.
To make the enchiladas, pour about a cup of the enchilada sauce into a casserole pan and spread evenly. Take a tortilla and place about 1/3 of the cup of the shredded chicken, 1 teaspoon of onion and 2 tablespoons of the cheese and roll. Place the tortilla seam side down onto the casserole and continue with the rest of the tortillas. Pour the remaining sauce over the enchiladas, then top with the remaining cheese and bake in the oven for 25 minutes or until bubbly on top.
Serve topped with chopped cilantro.
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