FDNO sour cream chicken enchiladas

(from greenfood’s recipe box)

Serves 4 people

Categories: First Do No Harm

Ingredients

  • 1/4 c. butter
  • 1/4 c. flour
  • 2 garlic cloves, minced
  • 16 oz. chicken stock
  • 1 c. sour cream
  • 4 oz. can green chiles
  • 1 t. fresh lemon or lime juice
  • 1 1/2 c. Monterey jack cheese
  • 12-15 corn tortillas
  • 4 c. shredded chicken for enchiladas
  • Garnish with fresh chopped cilantro or green onions

Directions

  1. Melt butter in a medium saucepan over medium heat, add in the minced garlic, and stir well. Cook 30 seconds.
  2. Whisk in the flour to make a roux.
  3. When the flour is fully incorporated into the butter, slowly whisk in the chicken stock and raise the heat to medium high. Bring the sauce to a simmer and stir well with a spatula until it thickens. Simmer about 1 minute.
  4. Reduce the heat and add in the sour cream, season with salt and lemon or lime juice. Add the green chiles and stir well. Add 1/2 cup of Monterrey jack cheese and whisk into the mixture.
  5. Taste for seasoning and set aside until you are ready to pour onto the enchiladas.

  6. To Prepare the Corn Tortillas

  7. In a large skillet, heat 2 T oil over low heat.
  8. Place a corn tortilla into the oil and warm for 5 seconds, flip and heat the other side in the oil. Using tongs, remove the hot corn tortilla to a plate lined with a paper towel to drain any excess grease off.
  9. Repeat with the remaining corn tortillas and they will be pliable for rolling into enchiladas. Keep covered with a cloth until ready to roll.

  10. How To Make the Sour Cream Chicken Enchiladas

  11. Prepare a large 9 × 13 casserole dish for the enchiladas and gather all of your ingredients. Pour a small amount of enchilada sauce into the casserole dish and swirl around so the rolled enchiladas won’t stick.
  12. Lay out one corn tortilla and fill it with 2 tablespoons of chicken filling. Roll up and place seam-side down into the casserole dish.
  13. Repeat with the remaining corn tortillas until the casserole dish is full. Pour the sauce over them. Top with remaining Monterey jack cheese.
  14. Bake the enchiladas at 350 degrees for 30 minutes or until hot and bubbly.

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