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
sour cream chicken enchiladas
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sour cream chicken enchiladas
Remember not to blow yourself up,you only get to forget once!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
Re: sour cream chicken enchiladas
looks good, but fresh (or frozen) New Mexico green chile makes everything better. Hatch if your desperate, Chimayo for the good stuff.