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Sour Cream Green Enchiladas
Soooo delicious. To hasten the prep, I used my food processor to shred the cheese, the onions, the peppers, and the chicken.
Prep: 1 hour
Cook: 30 minutes
Servings: 4
Ingredients
Directions
In a saucepan large enough to hold chicken breasts, bring 4 cups water to a boil. Add bouillon cubes and chicken. Reduce heat, keeping at a high simmer, until chicken is cooked through.
Remove chicken from broth and chop or shred (I put it through the food processor with the slicing blade). From shredded cheese, set aside enough to top the enchiladas (about 1/2 cup). Combine remaining cheese with sour cream and chicken. Set aside.
Measure broth from cooking chicken. Keep 3 cups - add water if you don't have 3 cups left. Whisk flour into 1 cup of broth until smooth. Whisk in remaining broth and cook in saucepan over medium heat until thickened, whisking often. Add onions, garlic, and peppers to broth; simmer until onions begin to soften.
Stir salt, pepper, and cumin into sauce.
Add sauce to sour cream mixture, 1/2 cup at a time, stirring between additions. This is your filling, so you want it to be pretty thick; don't add enough sauce to make it too thin.
Spread half of remaining sauce on bottom of casserole dish, set remainder aside.
Preheat oven to 350°F.
Heat a small heavy skillet over medium-high heat. Spray a tortilla on one side with cooking spray. Cook 5 seconds. Spray other side with cooking spray, turn, and cook 5 more seconds. Place a scant 1/4 cup of filling on tortilla, roll up, and place in casserole dish. Repeat with remaining tortillas.
Top with remaining sauce and reserved grated cheese. Bake for 30 minutes, then turn on broiler for a couple of minutes to brown the top if you like.
Let stand 5 minutes before serving.
Soooo delicious. To hasten the prep, I used my food processor to shred the cheese, the onions, the peppers, and the chicken.
Prep: 1 hour
Cook: 30 minutes
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 chicken bouillon cubes
- 1 cup sour cream
- 1 pound cheddar cheese, shredded
- 3 tablespoons flour
- 1 large onion, chopped
- 4 Anaheim chile peppers, chopped
- 2 jalapeño peppers, chopped
- 4 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- canola cooking spray
- 12 corn tortillas
Directions
In a saucepan large enough to hold chicken breasts, bring 4 cups water to a boil. Add bouillon cubes and chicken. Reduce heat, keeping at a high simmer, until chicken is cooked through.
Remove chicken from broth and chop or shred (I put it through the food processor with the slicing blade). From shredded cheese, set aside enough to top the enchiladas (about 1/2 cup). Combine remaining cheese with sour cream and chicken. Set aside.
Measure broth from cooking chicken. Keep 3 cups - add water if you don't have 3 cups left. Whisk flour into 1 cup of broth until smooth. Whisk in remaining broth and cook in saucepan over medium heat until thickened, whisking often. Add onions, garlic, and peppers to broth; simmer until onions begin to soften.
Stir salt, pepper, and cumin into sauce.
Add sauce to sour cream mixture, 1/2 cup at a time, stirring between additions. This is your filling, so you want it to be pretty thick; don't add enough sauce to make it too thin.
Spread half of remaining sauce on bottom of casserole dish, set remainder aside.
Preheat oven to 350°F.
Heat a small heavy skillet over medium-high heat. Spray a tortilla on one side with cooking spray. Cook 5 seconds. Spray other side with cooking spray, turn, and cook 5 more seconds. Place a scant 1/4 cup of filling on tortilla, roll up, and place in casserole dish. Repeat with remaining tortillas.
Top with remaining sauce and reserved grated cheese. Bake for 30 minutes, then turn on broiler for a couple of minutes to brown the top if you like.
Let stand 5 minutes before serving.
