Chicken Enchiladas With Ancho Chile Cream Sauce
photo by Probably This
- Ready In:
- 3hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Enchilada Filling
- 16 ounces light sour cream
- 1 (7 ounce) can diced green chilies
- 4 large green onions
- 1 cup cilantro, chopped
- 2 teaspoons cumin, ground fresh
- 2 cups cooked chicken, shredded
- 2 cups shredded extra-sharp cheddar cheese
- 2 medium tomatoes, seeded and chopped
- 1⁄2 lb button mushroom, sliced and sauteed
-
Ancho Chile Cream Sauce
- 2 dried ancho chiles
- 4 large garlic cloves
- 2 cups whipping cream
- 4 teaspoons fresh lime juice
- 8 (8 inch) flour tortillas
directions
-
Ancho Chile Cream Sauce:
- Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
- Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
- Combine cream and chile puree in heavy skillet.
- Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
-
Enchilada Filling:
- Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
- Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
-
Assembly:
- Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
- Repeat. May need another small glass dish for all enchiladas.
- Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
- Serve with sour cream, guacamole and pico de gallo.
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Reviews
-
I made this for the first time yesterday.As I am highly allergic to tomatoes and chili peppers I of course omitted all the hot stuff from my version and had the hot stuff on the side. Everyone at our 4 couples Christmas Party loved it and want the recipe, too. I will definitely use the recipe again and make a separate hot version for those who can handle it! Thanks, and by the way I live with Santa Bob and your Christmas will be special this year!!
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Tweaks
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THe chile cream sauce is DE-LISH! My only recommendations would be not to use so many ingredients in the filling, and to use corn tortillas instead of flour, in true enchilada fashion. Nextime I am only going to use chicken onions tomatoes and a little cheese and sour cream in the filling! Otherwise this was heaven!
RECIPE SUBMITTED BY
Mrs Goodall
United States