It was chilly and rainy here in Weatherford, Texas yesterday. Not up north chilly, just March in Texas damp and chilly. There is a big difference. My dad used to call this kind of day “liquid sunshine.” I went to the grocery store with comfort food in mind. Over the years I have tried lots of enchilada recipes, but this simple chicken enchilada with a sour cream sauce is my favorite. I thought I’d share.
This recipe has just a few ingredients, is not too hot; although you can spice it up if you want, and a gooey cheese rating of ten on my comfort food scale. Scroll down for the recipe.
Start by boiling the chicken breasts in salted water.
Cool the chicken down where you can handle it and shred by hand.
Start the butter melting in a medium skillet and get your chicken stock ready. I was a little short on my stock so I used one cup of chicken stock and one cup of the water that I boiled the chicken in to get my two cups.
Brown the flour in the melted butter for a couple of minutes then add the stock. Stir until smooth and slightly thickened.
Remove from the heat and add green chilies and sour cream. You don’t want the sauce to boil now with the sour cream because it will separate. Keep warm.
I used corn tortillas for these enchiladas, but you can use flour tortillas if you prefer. I do not brown the tortillas in butter or dip them in stock before I roll them; these are pretty soft tortillas,
I simply stuff with chicken and cheese and roll gently, then place seam down in a 9 x 13 pan. ( I never have the right amount to fill the pan, I can’t explain it.)
Pour the sour cream sauce over the enchiladas and top with the rest of the Monterey Jack cheese and bake uncovered at 350 for twenty to thirty minutes. Garnish with chopped green onion.
I had a green salad with these bad boys.
My husband likes salsa on the side.
The sun was shining in the dining room at least. Hope you enjoy.
1 pound chicken breasts, boiled in salted water and shredded
10-15 corn or flour tortillas
3 tbsps. butter and 3 tbsps. flour
2 cups of chicken broth
4 oz. can chopped green chilies
1 cup of sour cream
3 cups of Monterey Jack cheese, shredded
1 chopped green onion
- Preheat oven to 350 degrees. Grease a 9×13 pan
- Mix cooled chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat the sauce over medium heat until thickened and bubbly.
- Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 20-30 min. uncovered. Yield: serves 4