Sour Cream-Chicken Enchiladas

Name: Sour Cream-Chicken Enchiladas
Prep time: 50 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 3 lb. boneless, skinless chicken breasts; Kosher salt and freshly ground pepper; 4 tbsp. olive oil; 2 tbsp. unsalted butter, plus more for baking dish; 2 serrano chiles, seeds and stems removed, diced; 2 garlic cloves, minced; 2 tbsp. all-purpose flour; 2 c. chicken broth; 2 c. sour cream; 1 c. chopped cilantro; 1 tsp. ground cumin; Dash of cayenne; 1 (11-ounce) can tomatillos, drained; 24 corn tortillas; 10 oz. Monterey Jack, grated (2 1/2 cups); 1 medium onion, diced

By Lisa FainPublished: Feb 1, 2012

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Yields:

8 serving(s)

Prep Time:

50 mins

Total Time:

1 hr 30 mins

Cal/Serv:

694

This recipe is courtesy of Lisa Fain, author of The Homesick Texan Cookbook. Though Fain, a seventh-generation Texan, now lives in New York City, she spends a lot of time re-creating the vibrant Tex-Mex food of her youth. Think that doesn't include casseroles? Take a gander at these cheesy chicken enchiladas. "To give a kick to my sour cream sauce," the author says, "I add serrano chiles and tomatillos."

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Ingredients

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

Directions

1. Step 1Preheat oven to 350°F. 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.
2. Step 2Meanwhile, 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, 1/4 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.
3. Step 3In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 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.