Sour Cream Enchiladas

If you like Tex Mex food, there is a blog you have to check out http://www.homesicktexan.blogspot.com/. She has some great recipes. Among them a recipe for Queso that is great and doesn't use the ever dreadful Velveeta cheese log (although deep down I do love a little processed cheese blob every once in a while). This recipe is an adaptation of her recipe with a few changes that make life a bit easier.


Sour Cream Enchiladas

For the Enchilada Filling

1 Rotisserie Chicken meat removed from the bone and shredded OR Place 4 frozen Chicken Breast in a Crock Pot, Salt and Pepper generously add 1/2 cup of water to the bottom of the Pot and cook on low 6-8 hours, then shred.

For the Sour Cream Sauce:

2 Serrano chilies, diced (jalapenos would be fine if you cannot find Serranos)
2 tbsp butter

2 cloves of garlic minced
2 tbsp flour
2 cups chicken broth
2 cups sour cream (regular or reduced fat)
1 tsp cumin
1/4 cup chopped cilantro
10 oz can of tomatillos (found in Hispanic section of supermarket)
Dash of Cayenne
Salt and Pepper to taste

For the Enchiladas

12 small corn or flour tortillas
2 cups of shredded Monterrey Jack Cheese

To make the sauce melt butter in a saute pan, add diced Serrano chilies and cook until soft, about three or four minutes. Add the minced garlic and cook another minute. Add the flour and cook another minute , whisking constantly. Pour in the chicken broth into saute pan with flour mixture while whisking constantly, cook until chicken broth has thickened. Probably a few minutes. Stir in sour cream, cumin, cayenne and cilantro. Remove from heat. Preheat oven to 350 degrees.

Drain tomatillos and add to a food processor or blender. Process until a chunky/smooth consistency. Add sour cream sauce and process for about 15 seconds or so.

To assemble the enchiladas, pour one cup of sour cream sauce in the bottom of a casserole pan. In each tortilla put approximately 1/3 cup of chicken and 1tbsp or so of cheese. roll up and place seam side down in pan. Repeat until you have a full pan. Cover enchilada with the remaining sauce and cheese and bake at 350 for 30 minutes until the top is brown and bubbling.