Chicken Enchiladas with Sour Cream White Sauce
There always comes that day when we might find it convenient to cook a Mexican meal to add some variety to our menu. With this recipe for chicken enchiladas with sour cream white sauce, you will succeed!
Boil 2 chicken breasts in a pot with a spoonful of salt for 10 minutes.
Let them cool down to shred the meat off the chicken breasts.
Lightly fry both sides of 12 corn tortillas for 5 seconds. As you fill them with the shredded meat, roll them up and place them side by side on a baking tray.
To prepare the sauce, melt 3 tablespoons of butter in a frying pan. When it is ready, add 3 tablespoons of flour and stir continuously so that the flour does not burn for one minute.
Add 2 cups of strained chicken broth leftover from cooking the breasts and boil over medium heat for about 5 minutes until the sauce thickens. Remove from heat and allow to cool.
Blend 4 green chilies with 1/2 cup of the chicken broth, a small clove of garlic, a quarter of half an onion, a spoonful of cilantro, and salt to taste.
Add to the white sauce a cup of sour cream, the blended sauce from the chiles, and stir over low heat for another 3 minutes.
Bathe the filled tortillas we had prepared on the tray with the sauce and add a layer of Mexican Blend cheese shreds on top.
Bake the tray at 350º for 20 minutes until there is a golden layer.
Congratulations! You have just added a new layer of taste to your menu.
Ingredients per 4 servings
2 chicken breasts
12 corn tortillas
4 tablespoons of cooking oil to fry the tortillas
3 tablespoons of butter
3 tablespoons of flour
4 green chilies
1 small garlic clove
1/4 of half an onion
1 tablespoon of cilantro
1 cup of sour cream
8 oz of Mexican Blend cheese shreds