Mexican recipes
Chicken enchiladas with sour cream sauce
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60 min
Serves 4 - 6
Mexican
Ingredients
- For the filling For the filling
- Four chicken breasts (skin and bones removed) Four chicken breasts (skin and bones removed)
- Salt and black pepper to taste Salt and black pepper to taste
- 1 tbsp olive oil 15 ml olive oil
- For the sour cream sauce For the sour cream sauce
- 2 tbsp butter 30 ml butter
- 2 Serrano chiles, diced 2 Serrano chiles, diced
- 2 clove garlic (minced) 2 clove garlic (minced)
- 2 tbsp flour 30 ml flour
- 2 cup chicken broth 480 ml chicken broth
- 1 tsp cumin 4.9 ml cumin
- 1 tsp dried oregano 4.9 ml dried oregano
- A dash of cayenne or to taste A dash of cayenne or to taste
- Salt and black pepper to taste Salt and black pepper to taste
- 2 cup sour cream 480 ml sour cream
- 1/4 cup chopped cilantro 60 ml chopped cilantro
- 8 fresh tomatillos, husks removed and cut in half (substitute with fresh cherry tomatoes) 8 fresh tomatillos, husks removed and cut in half (substitute with fresh cherry tomatoes)
- For the enchiladas For the enchiladas
- 12 corn tortillas 12 corn tortillas
- 2 tbsp vegetable oil 30 ml vegetable oil
- 4 cup shredded cheddar (Jack or similar cheese) 960 ml shredded cheddar (Jack or similar cheese)
- 1/2 cup chopped coriander 120 ml chopped coriander
Method
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.
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.
Comments (1)
Joannaeyez
Jun 29, 2011
Thanks this is a lifesaver.
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