One of my favorite things to get at a Mexican restaurant is enchiladas. The thing that makes enchiladas so appealing is the fact that there are so many possibilities when it comes to flavor combinations. They can be filled with chicken, beef, pork, beans, seafood, grilled vegetables … Really you can throw almost anything in an enchilada. And that’s just the filling! There are also countless options for sauces.
Because of this, enchiladas are also fun to make at home. I love playing around with different ideas to make new and interesting dinners.
The recipe I’m sharing today, though, isn’t really new (at least not for me). I’ve made it in the past, and I’ve even shared it on my previous blog. I made it again while my mom was here a few weeks ago, and I’d forgotten just how good these enchiladas are.
After looking at these pictures (which are much better than the ones I posted on my last blog), you’ll want to make these tonight. And you should.
Chicken Enchiladas with Green Chile Sour Cream Sauce
Adapted from a recipe on Taste and Tell.
Ingredient List (Shredded Chicken Filling):
- 3 boneless, skinless chicken breasts
- 2 cups water
- 1 tsp cilantro
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tsp black pepper
Instructions (Shredded Chicken Filling):
- Place chicken, water, and all spices in a crockpot and cover.
- Allow the chicken to cook for 6-8 hours on low or 3-4 hours on high.
- After cooking, remove the chicken from the crockpot and place it on a cutting board.
- Shred the chicken with two forks (it should be tender enough that it pretty much falls apart).
Ingredient List (Enchiladas):
- 10 corn tortillas (soft taco size)
- 2 cups shredded Mexican blend cheese (I used Sargento 4 Cheese Mexican blend, which, according to the package, includes Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses)
- Cooked shredded chicken (from recipe above)
Instructions (Enchilada Assembly):
- Preheat the oven to 425 degrees.
- Spray a 9×13 inch pan with cooking spray.
- Warm the corn tortillas in the microwave (I zapped mine for 15-20 seconds) to make them more pliable.
- Place a tortilla on a plate and fill it with some of the cooked shredded chicken and some of the shredded cheese.
- Roll the tortilla around the filling and place it seam side down in the 9×13 inch pan. Repeat steps 4 and 5 until you’ve used all of your tortillas, taking care to place an equal amount of filling in each tortilla.
Ingredient List (Green Chile Sour Cream Sauce):
- 3 tbsp low fat margarine or butter (I used low fat margarine)
- 3 tbsp flour
- 1 can chicken broth
- 1 cup sour cream (I used light sour cream to try to lighten the recipe up a bit, and it worked just as well as regular sour cream)
- 2 4 oz. cans diced green chilies
Instructions (Green Chile Sour Cream Sauce):
- Melt the butter in a small pan.
- Stir in the flour and whisk for approximately 1 minute.
- Slowly whisk in the chicken broth and cook over medium heat until thickened and no lumps remain.
- Stir in the sour cream and green chilies until well combined.
- Pour the sauce over the pan of enchiladas and top with remaining shredded cheese.
- Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
As you can tell from my first picture in this post, I served these enchiladas with some Mexican style rice. I wish I could say I made it myself, but I didn’t. It’s from a box. Master Chef, I am not.
These enchiladas, though … They’re pretty fucking great. I’m sure Gordon Ramsay would totally agree. Or maybe he’d just yell at me for using packaged shredded cheese and canned green chilies. Whatever, they’re still fucking great!