Sour Cream Chicken Enchiladas
Apr. 8th, 2012 02:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cougars_catnip in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAs a misplaced ex-pat Texan living in New England I sometimes get very homesick for the tastes of home. This is one of the dishes I make when I really miss home.
Sour Cream Chicken Enchiladas
1 lb chicken breast , diced
1 medium onion , chopped
1 tablespoon vegetable oil
2 tbsp. Chili con Queso
1/4 c. cream cheese
1/4 c. sour cream
1 tsp. cilantro
2 cloves garlic minced
1 tsp. cumin
1/2 tsp. pepper
8 8-inch flour tortillas , softened
SAUCE:
1 ½ cups grated monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
¼ cup butter
¼ cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
To shredded or chopped chicken add.... one onion chopped, cumin, cilantro, garlic, and pepper. Throw in a couple tablespoons of Chili con Queso. ( it's a spicy cheese dip ) and 1/4 c. cream cheese. Stir and heat until the cream cheese is melted and everything is hot and creamy. Turn off the heat and add 1/4 c. sour cream and a cup of shredded 4 Cheese blend. Stir it all together and let it cool. Taste and adjust seasonings You can toss in a package of Taco seasoning if you want or use your own blend of spices. You can also add your favorite salsa if you like. Which adds tomatoes and bell peppers and another layer of flavor. ( about 1/4 c. ) you don't want the meat mixture too soupy.
Take a couple spoonfuls and roll it up in a tortilla and put in a baking dish. repeat until pan is full. Cover with either adobo enchilada sauce or the sour cream sauce listed below and bake until heated through and bubbly.
You can also make this like a lasagna using the tortillas instead of noodles and layer it. Cut into wedges when ready to serve.
Sauce: Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Sour Cream Chicken Enchiladas
1 lb chicken breast , diced
1 medium onion , chopped
1 tablespoon vegetable oil
2 tbsp. Chili con Queso
1/4 c. cream cheese
1/4 c. sour cream
1 tsp. cilantro
2 cloves garlic minced
1 tsp. cumin
1/2 tsp. pepper
8 8-inch flour tortillas , softened
SAUCE:
1 ½ cups grated monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
¼ cup butter
¼ cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
To shredded or chopped chicken add.... one onion chopped, cumin, cilantro, garlic, and pepper. Throw in a couple tablespoons of Chili con Queso. ( it's a spicy cheese dip ) and 1/4 c. cream cheese. Stir and heat until the cream cheese is melted and everything is hot and creamy. Turn off the heat and add 1/4 c. sour cream and a cup of shredded 4 Cheese blend. Stir it all together and let it cool. Taste and adjust seasonings You can toss in a package of Taco seasoning if you want or use your own blend of spices. You can also add your favorite salsa if you like. Which adds tomatoes and bell peppers and another layer of flavor. ( about 1/4 c. ) you don't want the meat mixture too soupy.
Take a couple spoonfuls and roll it up in a tortilla and put in a baking dish. repeat until pan is full. Cover with either adobo enchilada sauce or the sour cream sauce listed below and bake until heated through and bubbly.
You can also make this like a lasagna using the tortillas instead of noodles and layer it. Cut into wedges when ready to serve.
Sauce: Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
