Sour Cream-Chicken Enchiladas

This picture may not do the meal justice, but believe me, these enchiladas are delicious.

I have always loved Sour cream enchiladas, but I’ve never thought of making them myself until now. I got the recipe from Homesick Texan, but I did alter it a bit.

I already had the chicken stock and chicken breast, so the rest of the ingredients of corn tortillas, diced serranos, sour cream, onion, and cilantro probably cost me about $8.

Ingredients for 2 (plus lunch):

• 1 chicken breast, cooked and shredded
• 1 onion, diced and sauteed
• 12 corn tortillas
• 2 cups Mexican style shredded cheese
• 2 garlic cloves, minced
• 2 serranos chiles, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups plus ¼ cup chicken broth
• 2 cups sour cream
• 1 teaspoon cumin
• ¾ cup cilantro, chopped
• 2 4-ounce cans of diced jalapenos
• Cayenne, salt, and pepper
• Vegetable oil for cooking

In a bowl, combine the shredded chicken and cooked onions. Cover and set aside.

In a medium saucepan, melt the butter. Add in the Serranos and cook for 4 minutes. Add the garlic and cook for another minute. Add the flour and cook for another minute. Pour in the stock and whisk constantly until sauce has thickened. Stir in the sour cream, cumin, cayenne, and cilantro.

In a blender or food processor, pulse the sauce and canned jalapenos until smooth.

In a small pan, heat enough oil to cook the tortillas for a few minutes on each side. Keep warm and set aside.

Preheat the oven to 350 degrees.

Pour one cup of the sauce into a casserole dish and evenly distribute. Assemble the enchiladas by placing 2 tablespoons of the chicken-onion and 1 tablespoon of cheese. Roll and set into the casserole dish. Cover the enchiladas with the remaining sauce and cheese. Bake for 20 minutes cover with foil and then 5 to 10 minutes uncovered.

Allow to sit for a bit before serving. I accompanied my enchiladas with cilantro-lime rice. Yum.