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Chicken & Sour Cream Enchiladas - total time 35 minutes

There seems to be endless ways to make Mexican classics like tacos, quesadillas, and enchiladas.  I mean, there must be a minimum of 200 options on any given Mexican restaurant menu, which is easy to know since they are usually numbered.  If a restaurant can have 200 preselected options, then you have ten times that when you make them at home!  Well, here's another one... sour cream enchiladas are super creamy, but still getting a little vegetables in too.

1 pound chicken
1 cup sour cream, divided
1 cup bell pepper
1 small onion
1 cup queso cheese, divided
3 tbsp butter
1 splash cream
.25 cup milk
a palm full of flour
8 flour tortillas
1 tsp chili powder
1 tsp red pepper flakes
salt and pepper

1.  Preheat oven to 350 degrees.  Cook chicken in a pan over medium heat (about five minutes each side).  Add chopped onions and bell pepper for the last two minutes.
2.  Shred the chicken with a fork and add to a mixing bowl with the onion and peppers.  Add half cup of sour cream, half cup of queso cheese, chili powder, red pepper flakes, salt, and pepper and combine together.
3.  In a small pot melt butter.  Add palm full of flour while whisking and then the splash of cream.  Whisk out any clumps.  Add remaining sour cream and queso cheese, stir until melted and combined into sauce.
4.  Spoon out about a half cup of filling mixture and wrap into tortillas and place seam side down into casserole dish.  Pour sauce over all enchiladas and bake for 20 minutes.  Sprinkle chopped green onions on top (optional) and serve!


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