Ole, ole! Me mind on fire, me soul on fire, feeling hot, hot, hot! I will stop myself there, despite my strong desire to quote the entire Buster Poindexter song to you. If you do feel the desire to go rum-bum-bum-bum, this recipe is for you!
Creamy, spicy, delicious sour cream chicken enchiladas. Most enchilada recipes call for red-sauce bases, however this recipe is a whole new mix. Imagine Chile con Queso meets enchiladas. Your mouth is already watering, isn’t it?
After putting the finishing touches on this recipe, I must say it’s pretty damn good. However, you’ll want to add some extra heat depending on your flavor preferences afterwards. Red hot flakes will do the trick.
Optional step: If you’re foolish like me, touch your face and eyes after cutting hot peppers. You will want to immediately head to the closest shower and douse yourself with water.
Sour Cream Chicken Enchiladas
Yields: 6-8 tortillas
– 3 skinless chicken breasts
– 1 large onion
– 1 Tbs. olive oil
– 2 cups Monterrey jack cheese
– 6-8 tortillas
– 1/3 cup butter
– ¼ cup all-purpose flour
– 14.5 oz. chicken broth
– 1 cup sour cream
– 4 oz. diced green chiles
– To taste: salt, pepper, red pepper flakes
1. Cook chicken, chopped onion, and olive oil in a pan over medium-high heat. Don’t over-cook the chicken; it will cook in the oven as well.
2. Spray a large glass pan with non-stick spray. Line the middle of each tortilla with cooked chicken/onion mixture. Sprinkle some cheese inside, then roll the tortilla up. Put tortilla in pan seam-side down. Continue until pan is filled.
3. In a pot over medium heat, melt the butter. Slowly add flour until a paste-like consistency forms. Add chicken broth; bring to boil. Stir frequently.
4. Once the mixture has boiled, take off heat. Add sour cream and chiles. Stir until well blended, then pour mixture over rolled tortillas in glass pan.
5. Top the pan with more cheese. Bake at 400 degrees for 20-25 minutes, or until the cheese has bubbled.