CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE RECIPES

Steps:

• Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
• Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
• Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
• Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.

Steps:

• Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
• Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again.
• Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
• If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
• To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
• To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
• Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.
• Serve warm topped with chopped cilantro.