So many of you emailed and/or sent Facebook messages yesterday requesting this recipe that I resurrected the leftovers to get a photo so I could post the recipe. The picture would have been prettier if I would have taken it last night, though.
If you are looking for a quick, one dish or a two or three step enchilada recipe, you’ll have to look somewhere else. This recipe was far more time consuming than other enchilada recipes I’ve used. However, the numerous steps and extra time make this recipe far superior to others I’ve done. And having to wash just about every pan, utensil and appliance in your kitchen is forgotten when you take your first bite! 😉
Before making this recipe, I’ve always used canned cream soups and canned chilies, but this recipe uses neither. In fact, this recipe also added to my cooking skills, as I bought and roasted tomatillos for the very first time!
Plus, I just ate one of the leftover enchiladas (my son begged for the other one!), and they were just as delicious as last night … if not better. The flavors have gotten even more pronounced.
Sour Cream Chicken Enchiladas
makes 12-15 enchiladas
- 4 boneless skinless chicken breasts
- salt and black pepper – to taste
- 1 Tbsp olive oil
- ¾ cup chopped onion
Sour Cream Sauce:
- 2 cloves garlic – minced
- 2 Serrano Chile Peppers – diced
- 2 Tbsp butter
- 3 Tbsp flour
- 2 cups chicken broth
- 2 cups sour cream
- 1 tsp cumin
- ¼ cup cilantro – finely chopped
- 8-10 small fresh tomatillos – roasted
- 12-15 corn tortillas
- canola oil
- 2 cups shredded Monterrey Jack or Pepper Jack Cheese
1. Preheat oven to 350°.
2. Season chicken breasts on each side with salt and black pepper. In a large cast-iron set on medium heat, add olive oil and sear chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, remove from oven and set aside to cool. Shred by using two forks.
3. Sauté chopped onions in a small amount of olive oil. Set aside.
4. While the chicken is baking, melt butter for sour cream sauce in a medium size pan. Add diced Serrano chile peppers and cook until soft. Add minced garlic and cook for another minute. Add the flour and cook and stir for one more minute. Pour the chicken broth into the pot, and whisk constantly until chicken broth has thickened. Stir in sour cream, cumin and cilantro. Remove from heat and pour into blender.
5. Husk tomatillos, wash and slice in half (not top to bottom, but side to side). Place on a foil-lined sheet and spray with cooking spray. Broil on high until blackened, about four minutes per side. Remove from oven and place in blender with the sour cream sauce. Purée until smooth.
6. Heat canola oil in a skillet and warm corn tortillas until soft. Wrap in a cloth or paper towel to keep warm until all tortillas are warmed.
7. Place one cup of sour cream sauce in the bottom of a 9×13 pan. Place approximately ¼ cup shredded chicken, 1 tsp. sautéed onions and 1 Tbsp. shredded cheese down the middle of each corn tortilla. Roll and place seam side down in prepared 9×13 pan.
8. Top enchiladas with remaining sour cream sauce and bake for 25 minutes or until bubbly.
I served these with Mini Corn Tostadas and refried beans.