Friday, September 10, 2010

Sour Cream Chicken Enchiladas

One way Hank and I determine whether or not a Tex-Mex joint is worth their salt is to order this classic dish, Sour Cream Chicken Enchiladas. The shredded chicken filling should be moist and flavorful and the sauce rich and creamy. I prefer a bit of cheese in the sauce or sprinkled on top with a generous amount of pickled jalapeños. Give me a side of rice and burracho beans and I’m all set. Pure heaven.

Here’s my version of this Tex-Mex classic:

Sour Cream Chicken Enchiladas
(printable recipe)Link
Salsa Verde para Enchiladas (see this recipe)

Shredded Chicken Filling
1 1/2 lbs. chicken (I used 2 large chicken breasts)
1/2 onion, diced
1 garlic clove, minced
1 poblano roasted, peeled, and chopped
2 cans stewed tomatoes, drained and chopped (reserve the juice)
1 tsp. comino
salt & pepper

Season the chicken with salt and pepper, cook in a bit of oil, until cooked through. Use a pot with a lid to keep the moisture in. Remove the chicken and set aside to cool. Add the onion and garlic and saute until the onion becomes transparent. Add the poblano, tomatoes, and comino.
Once cooled, shred or chop the chicken into even chunks and add to the pot with the veggies and warm through. Working in batches pulse the mixture in a food processor until the chicken is evenly shredded. You may wish to add a little juice from the stewed tomatoes if the mixture seems dry. Season to taste with salt and pepper.

Sour Cream Sauce
3 tbsp. butter
1 tbsp flour
3/4 c chicken stock
1 16oz. container of sour cream
10 oz. monterrey jack cheese, shredded

Melt the butter in a sauce pan, add the flour to make a roux. Slowly whisk in the chicken stock over low heat until you have a somewhat runny gravy. Whisk in the sour cream a little at a time until smooth and thoroughly incorporated. Add a handful of cheese to the sauce and stir to combine.

To Assemble the Enchiladas
Fry the corn tortillas one at a time in about 1/2” of hot oil. You want to pass them through the oil briefly, until they are just soft and you begin to see bubbles form, about 15 seconds per side. Stack these on a plate and allow them to cool before you handle them. Meanwhile set up your assembly station. I like to use a pie plate to dip the tortillas in the sauce. A good size baking dish is great for rolling and holding the finished enchiladas.

Here’s the procedure:
Dip each tortilla in the green sauce, coating both sides. Place the filling (about 3 tablespoons) a bit off center (closer to you than perfectly centered), form into a log. Bring up the edge closest to you and roll like a cigar, keep the finish end at the bottom to prevent it from coming undone. Repeat until you have a pan full, or roll as many as you need. (these taste great reheated, but they can start to fall apart the next day)

Top with a generous amount of sour cream sauce and monterrey jack cheese. Sprinkle with paprika and finally top each enchilada with a few pickled jalapeños or some green salsa, try this one. Serve to hungry dinner guests.

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