Chicken Enchiladas With Sour Cream Green Chili Sauce

Submitted by Lucky Chef

"I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Yields: 14 enchiladas
• Serves: 6-8

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

1. Put chicken on to boil in enough water to cover chicken.
2. Mix the SazonGoya con Azafran seasoning package into the chicken water.
3. Boil chicken about 40 minutes till falling off the bone.
4. De bone chicken saving all broth for later.
5. Chop chicken into bite size pieces.
6. Mix oil and flour together and set aside.
7. Chop onion and saute in small amount of oil about a tsp till translucent.
8. Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
9. 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.
10. Stir to combine.
11. Season with Chili Sauce and Cumin.
12. Set aside.
13. Fry corn tortillas in small amount of oil and set aside,.
14. Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
15. Lay tortilla flat put in small amount of cheese and chicken and roll.
16. Place in pan seam side down.
17. Repeat for all 14 tortillas.
18. Cover with rest of sauce and sprinkle cheese on top.
19. Cover with foil.
20. Bake in 350 oven for 40 minutes.

Reviews

[Lets Get Cookin]

Spoke with the head chef many years ago because I also loved these. The sauce is made with a flour/shortening base, milk, lime juice and a little sour cream. The lime juice is the trick to give it the "soured" taste!

 

[adopt a greyhound]

Made this for 2 making 5 enchiladas. I had a roasted chicken breast so used that and then used 1/2 c. milk and the rest bouillon for the sauce. Turned out great and will make again. My tortilla fell apart when serving so don't know if I should have fried longer or they were just a little old. Loved the sauce and was easy to do ahead.

 

[skishawn]

made this on a whim but used pork roast instead- great sauce and the whole family loved it! will make it again leftover pork loin roast and it tastes great and takes less time!

 

[ChefWantABe]

These were soooo good but I changed up the ingredients to fit what I had on hand...thats why four stars.I scaled this down to make two servings.Used a huge roasted pablano pepper instead of green chilis and I added artichokes to the filling to up the veggie count.That and I forgot to add the cumin and garlic-chili.Oops!I used a corn/wheat blended tortilla that I found at the deli counter at Giant.These made for a slightly soft chewy shell that was amazingly yummy but not mushy like regular flour ones can get.Very good...a keeper for sure!

 

[annwhal]

I used shredded leftover pork roast instead of chicken & Puck's low sodium chicken stock and made (soft corn flour) tacos, even my fussy husband who "doesn't do leftovers" loved them! I went a little lighter on the sour cream and cheese in the sauce because the tacos are topped with shredded cheese. Great versatile sauce!