Chicken Enchiladas With Sour Cream Green Chili Sauce

Recipe by Lucky Chef
READY IN: 1hr 40mins




  • 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.