sour cream chicken enchiladas

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sour cream chicken enchiladas

Postby jb-texshine » Sat Mar 04, 2017 8:30 pm

This is an old family favorite & a tex-mex classic.
Feeds 4-6
In skillet add
2.5# boneless skinless chicken breast cubed,boiled shredded and juice set aside.
1tbsp minced garlic
1/2teaspoon dried chopped cilantro
1 can rotel diced tomatoes and green chilies
1 4oz can diced green chilies
1tbsp chili powder
Two cups of the broth from boiling the chicken
Cook over medium heat untill most the juice is gone

Warm tortillas by adding a drop or two of vegetable oil to a skillet and warming until soft 24 tortillas
Roll 2 or so tablespoons in each tortilla and place in a 12x18 pan

Sauce
16oz sour cream
6oz cream
6oz chicken broth
Mix well and pour and spread evenly over enchiladas
Top with Colby jack or Monterrey jack cheese
Garnish with chili powder and dried chopped cilantro
Cook in oven@375°f until cheese is bubbly
Serve with Spanish rice and refried beans & modelo negro
Attachments
IMG_20170304_190109.jpg
Remember not to blow yourself up,you only get to forget once!


Deo Vendice

Never eat Mexican food north or east of Dallas tx!
jb-texshine
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Location: north-east texas Lamar county

Re: sour cream chicken enchiladas

Postby Bvritr » Sat Mar 04, 2017 9:05 pm

looks good, but fresh (or frozen) New Mexico green chile makes everything better. Hatch if your desperate, Chimayo for the good stuff.
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