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Saturday, March 3, 2012

CHICKEN ENCHILADAS with green chili sour cream sauce

Vickie from Rankin sent me this recipe and when I made it I  added to it, but here is her recipe.

10 soft taco shells
2 C cooked shredded chicken
2 C shredded Monterrey Jack cheese
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
1 (4 oz.) can green chilies
1.  Preheat oven to 350 degrees and grease a 9x13 in pan.
2.  Mix chicken with 1 cup cheese and roll up in tortillas.
3.  In a sauce pan, melt the butter, stir in the flour and cook until  bubbly.
4.  Add the broth and whisk together.  Cook until thickened.
5.  Stir in the chilies and sour cream and heat but do not boil.
6.  Pour over the enchiladas and top with the remaining cheese.
7.  Bake until the sauce is bubbling and broil for 3 minutes just to brown the cheese.

Here we go with my version.  I used olive oil instead of butter, just to cut a little saturated fat.  Believe me there will be enough to go around with this dish!  This is also a good time to add the onions.
After the flour, salt, black pepper,  and oil cook until it  bubbles, add the unstrained chicken broth and cook until thickened.  My camera focused on the whisk and not the broth.  I don't know what I am doing with it half the time.
I left the gravy on the burner on warm and then cooked the corn tortillas in olive oil, just until they are limp, but not so soft they tear up.  These are local tortillas from Odessa.
And they  had a really good flavor.
Now, for the chicken.  I added about 1/2 to 3/4 tsp. cumin, some salt, and about a tsp. of chili powder along with a shake of Vulcan salt to the chopped chicken.  I left the chicken in chunks instead of shredding it.  The Vulcan salt and chili blend are a gift from Robert and Marina.  They special order it from the Spice House in Chicago,  a place they discovered on one of their tours.  It is excellent and so is the chili blend.
The Vulcan salt has habanero pepper in it so I went easy on it (Mom isn't much for hot stuff).
I used 1/2 C chopped green onions, and sauteed them before adding them to the gravy with the chilies.
I dumped (maybe that is not the most sophisticated cooking term, but it is what it is) the chicken into the gravy, and then scooped it out into the tortillas.  I really can't stand dry enchiladas, so I like a little gravy with the filling. Next time I am making an extra cup of gravy just for the filling.
Sprinkle the rest of the cheese on top of the enchiladas.  I used  lot more cheese than the recipe called for and half of it was Colby.
Now, it's time to put the sour cream into the gravy, heat it just a little and pour it over the enchiladas, pop them in the oven, set the table, make a nice little salad.
I like the green onion and may add more than half a cup the next time.  They are pretty mild, but add color.  I made more gravy than I needed to, but I like lots of it so the dish doesn't dry out in the oven.
I think chicken enchiladas are supposed to be fairly bland compared to beef, but I still like some spice to them.  These were pretty darned good, and I recommend you fix them for a bunch.  This batch made over a dozen.  Now, it is time to go to Mustang Fitness Center. 

1 comment:

  1. You can try it out on us when you come this summer! It looks delish! Miss you.