Sunday, May 16, 2010

Sour Cream Enchiladas

2 Chicken Breast
1 Small Onion
2 Poblano Pepper
2 Jalepeno Pepper
2Tbsp Oil
16oz Sour Cream (separated)
10 Corn/Flour Tortillas
16oz Shredded Monterrey Jack Cheese (separated)
1 Cup Milk
2 Tbsp Flour

OPTIONAL
Chipotle Seasoning
Salt and pepper

1. Pre-heat oven to 400 degrees

2. Boil chicken for 45 minutes with salt, pepper, and chipotle seasonings, drain, cool, and shred.
Sour Cream Enchiladas


3. Dice your peppers into large pile
Sour Cream Enchiladas


4. Dice Onion
Sour Cream Enchiladas


5. Saute 2/3 of the peppers with onion
Sour Cream Enchiladas


6. Mix sauted peppers and onions with chicken
Sour Cream Enchiladas


7. Mix in 1/2 cup of sour cream and 1 1/2 cups of cheese with chicken and peppers.
Sour Cream Enchiladas


8. Lay Flour/corn tortilla flat, and spoon in mixture. (I used a white corn as well as a flour tortilla. I prefer the taste of flour. The corn is smaller)
Sour Cream Enchiladas
Sour Cream Enchiladas


9. Roll up and place seam side down in large baking dish

Corn Tortilla:
Sour Cream Enchiladas

Flour Tortilla:
Sour Cream Enchiladas


10. In saute pan, use a whisk to stir together remaining peppers, 1cup milk, and 2Tbsp of flour.
Sour Cream Enchiladas
Sour Cream Enchiladas


11. Add in remaining sour cream and cheese, stirring until smooth
(sadly, I forgot to take a picture of this step. However, you will see the look of the sauce in the next photos)


12. Pour over each Enchilada
Sour Cream Enchiladas


13. Bake for 20-25 minutes, until bubbly

Corn Tortilla
Sour Cream Enchiladas

Flour Tortilla:
Sour Cream Enchiladas


15. Let sit for 5-10 minutes before serving! Now, with mine, I neglected to save some sauce to pour on after they cooked, however, I recommend that you do this!
Sour Cream Enchiladas

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