Chicken Enchiladas With Sour Cream Green Chili Sauce
Ready In: 1 hr 40 mins
Serves: 6-8
Yields: 14 enchiladas
Ingredients
- 3 1⁄2 lbs frying chickens, cut up
- 1⁄4 ounce sazon goya, con azafran seasoning package
- 1⁄2 cup oil
- 3⁄4 cup flour
- 5 cups chicken broth (I use the broth I cooked the chicken in)
- 16 ounces light sour cream
- 2 cups monterey jack cheese, shredded
- 2 (4 ounce) cans chopped green chilies (save the liquid)
- 1 teaspoon cumin
- 1 teaspoon chili-garlic sauce
- salt and pepper
- 1⁄2 teaspoon garlic powder
- 1 dash cayenne
- 14 corn tortillas
- 1 onion, chopped small dice about 3/4 cup
Directions
- Put chicken on to boil in enough water to cover chicken.
- Mix the SazonGoya con Azafran seasoning package into the chicken water.
- Boil chicken about 40 minutes till falling off the bone.
- De bone chicken saving all broth for later.
- Chop chicken into bite size pieces.
- Mix oil and flour together and set aside.
- Chop onion and saute in small amount of oil about a tsp till translucent.
- Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
- Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
- Stir to combine.
- Season with Chili Sauce and Cumin.
- Set aside.
- Fry corn tortillas in small amount of oil and set aside,.
- Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
- Lay tortilla flat put in small amount of cheese and chicken and roll.
- Place in pan seam side down.
- Repeat for all 14 tortillas.
- Cover with rest of sauce and sprinkle cheese on top.
- Cover with foil.
- Bake in 350 oven for 40 minutes.
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