Green Chile Sour Cream Chicken EnchiladasCourse: MainCuisine: Mexican, Tex-MexDifficulty: Easy
1.5 lb of cooked chicken thighs or breast shredded or diced (rotisserie chicken from store works great)
- Enchilada Sauce
4 Tbsp or 1/4 cup of oil(type not important)
1 Med Onion diced
3 T Flour (GF I use Bob’s Red Mill Blue)
1 T Masa or cornmeal
1 1/2 cup of Milk (Chicken Stock could be used)
2 Cans of Green Chiles or 1 Large Poblano diced
1 Can Rotel or diced tomatoes
1 T Cumin
- Other Ingredients
1 Tub Sour cream (you can use less if you want)
Package corn or soft taco size tortillas
Shredded Cheese to cover
- Preheat oven to 375 F
- Put a saucepan on the stove over medium heat add diced onion, sprinkle of salt and oil and cook for 5 minutes. Add flour and make a blonde roux and cook 2-3 minutes. Add the masa cook additional minute. Lower heat slightly and slow add milk and stir constantly. Everything will start to thicken. Sauce should have a light gravy consistency add more milk if too thick. Add bit of sour cream if too thin.
- Add chiles, diced tomatoes, and cumin and cook additional 2 minutes
- In a 9×13 Pyrex sprayed with non stick spray, laddle and spread enough sauce to lightly coat the bottle of the dish
- Heat up tortillas for about 25 seconds in microwave to make more pliable . Some of the sauce could be added to the chicken if you are not afraid to get a little messy in the next step. Place about 1T or so of chicken in tortilla and roll placing at one end of the Pyrex. Continue until all chicken is rolled. You can choose how fat to make your enchiladas depending on how many people you have to feed or the serving size you desire.
- Pour sauce over enchiladas. Place a small spoonful of sour cream over each enchilada. Cover with cheese.
- Cover with non stick sprayed foil(so your cheese stays on your food and does not stick to the foil REMEMBER this trick for lasagna) and bake for 20 minutes. Remove foil and bake additional 5 to 10 minutes until enchiladas cheese is melted and golden brown, sauce is bubbly