Sour Cream Chicken Enchiladas
This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
- Preheat oven to 375°F.
- Spray a 9x13-inch baking dish with cooking spray.
- The Filling:
- Sauté the onion in the oil just until softened.
- Add the shredded chicken, sprinkle with the salt, and toss to combine.
- Set aside and allow to cool.
- Add the shredded Monterey Jack Cheese and mix thoroughly.
- The Tortillas: Soften the corn tortillas by
- Wrapping tightly in plastic wrap and microwaving for 40 seconds,
- Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
- Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet.
Drain the softened tortillas on paper towels as they are cooked.
- Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
- The Sauce:
- Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so.
- Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles.
- Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles.
- Do not allow sauce to boil, but gently heat through.
- Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F.
- Sprinkle with chopped cilantro, and serve hot.
Note: Of the three methods given for softening the tortillas, the heated
oil method is by far the most satisfactory, from the standpoint of both taste and texture.
Predictably, it is also more trouble (and more fattening) than the other two options, but
you should be aware of the best way to prepare this dish.
See, also, How to Make Corn Tortillas.
Ready in: 4 Hrs