Enchiladas are a huge hit in our house. It’s a great alternative to the traditional Taco Tuesdays 😉
Sour Cream Chicken Enchiladas
Ingredients
3 lb. boneless, skinless chicken breasts
Kosher salt
4 tbsp. olive oil
2 tbsp. unsalted butter
2 serrano chiles
2 clove garlic
2 tbsp. all-purpose flour
2 c. chicken broth
2 c. sour cream
1 c. Chopped cilantro
1 tsp. ground cumin
1 dash cayenne
1 can tomatillos
24 corn tortillas
10 oz. Monterey Jack
1 medium onion
Directions
1 Preheat oven to 350 degrees F. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside.
2 Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, ¼ cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.
3 In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.
