Kat's Kitchen- Chicken and Green Chile Enchiladas

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Updated: 4/18/2013 7:42 am
Chicken and Green Chile Enchiladas with a Sour Cream Sauce

1 pound ground chicken, browned
1/2 medium white onion, chopped
2 green chiles, like Anaheim, chopped and seeds removed
1 clove garlic, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
3/4 cup sour cream
12 corn tortillas
Oil, for frying 
Sour cream sauce, recipe below
Shredded cheese

Saute onion and chiles over low heat for 15 minutes to "sweat" and soften. Do not brown.
Add garlic and spices. Cook for five minutes. 
Stir with chicken and sour cream.
To soften tortillas, pour enough oil in a skillet to cover the bottom, and heat over low. 
Fry each tortilla for 15 seconds on each side, and drain on a paper towel. 
In a 9x13 baking dish, spread a light layer of sour cream sauce on the bottom. 
Fill each tortilla with a spoonful of chicken and chile mixture, roll and placed seam side down in sauce. 
Top with the rest of the sour cream sauce then the shredded cheese. 
Bake at 350* for 20 to 25 minutes, or until cheese is melted. 

Sour Cream Sauce Recipe

1/4 cup of butter
1/4 cup flour
1 cup chicken broth
1 cup sour cream
1 teaspoon chili powder

Melt butter in a small sauce pan. Whisk in flour and cook for two minutes on low heat. 
Stir in broth, sour cream and chili powder. 
Keep over low heat until ready to use. 

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