Lisa Fain’s Sour Cream-Chicken Enchiladas

sour cream chicken enchiladas

This is one of the recipes from Country Living Magazine's March 2012 feature: The Casserole Makes a Comeback.  We tried and it was an instant hit in our family.  This would be a great use for leftover roasted chicken or turkey.


Cooking Time: Total time: 1hr 30 minutes
Recipe By: Country Living - March 2012
  • Prep50 min |
  • Total50 min |
  • ServesN/A

Ingredients

    • 3 pounds boneless, skinless chicken breasts
    • 4 tablespoons olive oil
    • 2 tablespoons unsalted butter, plus more for baking dish
    • 2 serrano chiles, seeds and stems removed, diced
    • 2 garlic cloves, minced
    • 2 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 2 cups sour cream
    • 1 cup chopped cilantro
    • 1 teaspoon ground cumin
    • Dash of cayenne
    • 1 (11-ounce) can
    • tomatillos
    • drained
    • 24 corn tortillas
    • 10 ounces Monterey Jack, grated (2 1/2 cups)
    • 1 medium onion, diced

Instructions

Preheat oven to 350 degrees Fahrenheit. 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. 

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. 

In a large skillet over medium heat, heat 1 ½ teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place ¼ 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.

Additional Notes

Kosher salt and freshly ground pepper
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