Tuesday, October 5, 2010
Please excuse this bad picture, but this dish was fantastic!
I was pleasantly surprised with this dish- I normally do not order sour cream enchiladas since I find them to taste bland and dry. However, I am so glad I did, and I ate it for 3 nights in a row! The recipe from The Novice Chef highly recommended using Salsa Verde made by Ortega, but I had the most difficult time finding this. I did find the Herdez brand, and while I can’t compare the two, I was so satisfied with this meal. I definitely feel you need to use a flavorful salsa verde! Also for convenience, I picked up a rotisserie chicken and used this to decrease time in the kitchen. When it comes to tortilla, cooking the tortilla in a little bit of chicken broth adds a lot of flavor to the dish, and makes it easier to roll the tortilla with its filling inside. I know I will be adding this recipe more frequently into our menu rotation. It was so flavorful, warm, comforting, and delicious, and we paired it with my favorite Latin Rice.
Salsa Verde Sour Cream Enchiladas
4 boneless chicken breasts, cooked and shredded (I used a rotisserie chicken and shredded it)
2 Tbsp butter
2 Serrano chiles, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food. If you can’t find Serrano chiles, substitute with jalapenos)
1 Jalapeno chiles, seeded, minced
3 large cloves of garlic, minced
2 Tbsp all-purpose flour
3-1/2 (28-oz) cups chicken broth, divided
2 cups light sour cream
16 oz jar of Herdez Medium Salsa Verde
1-1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small FAJITA size
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack or Pepper-Jack (We love using Pepper-Jack)
1/2 medium onion, diced
1. Preheat the oven to 350. Spray/grease a 9×13 baking dish.
2. Melt butter over medium-high heat in a medium pot or 5-qt dutch oven. Sauté Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute.
3. Stir in the flour and let cook 1-2 minutes.
4. Whisk in 2 cups of chicken broth until smooth and let cook until bubbly.
5. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
6. Add 1 cup of sauce to the bottom of the baking dish.
7. Bring the remaining 1-1/2 cups chicken broth to a simmer in a medium skillet (where the diameter is large enough to fit the tortilla.) Working with 1 tortilla at a time, add tortilla to the skillet. Cook or 10-20 seconds or until moist, turning once. Remove tortilla, and drain on a paper towel.
8. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish.
9. Repeat steps #7 and #8 with the remaining tortillas. (Don’t try to “cook” the tortilla all at once. The “cooked” tortillas will start to kind of “glue” onto each other and it will be difficult to separate them.)
10. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.
Yields: 12-15 enchiladas
Source: Originally from Homesick Texan, As seen on Novice Chef who adapted this recipe from Confections of a Foodie Bride