Sour Cream and Green Chili Chicken Enchiladas
Serves 1
Directions
- 1Boil chicken breasts with salt, pepper, garlic powder, and chicken bouillon.
- 2Shred the cooked chicken breast and place it in a bowl.
- 3Add 1 tablespoon of salsa to the shredded chicken.
- 4Add 2 tablespoons of sour cream to the chicken mixture.
- 5Add a handful of Colby Jack cheese to the chicken mixture.
- 6Sprinkle garlic powder into the chicken mixture.
- 7Add a tiny bit of chili powder to the chicken mixture.
- 8Add a little bit of cumin to the chicken mixture.
- 9Pour half a cup of chicken broth into the chicken mixture.
- 10Mix all ingredients together until well combined.
- 11Add another tablespoon of sour cream and half a cup of chicken broth to the chicken mixture if it looks dry, then mix again.
- 12Melt half a stick of butter in a skillet on low heat.
- 13Add 4 tablespoons of flour to the melted butter.
- 14Mix the butter and flour until combined.
- 15Cook the butter and flour mixture on low heat for about 1.5 to 2 minutes.
- 16Add 4 cups of chicken broth to the roux and heat it up until incorporated.
- 17Stir in 1 cup of sour cream into the sauce.
- 18Add one 7-ounce can of diced green chiles to the sauce.
- 19Add chili powder, garlic powder, and cumin to the sauce.
- 20Let the sauce simmer on low for about 10 minutes.
- 21Wrap corn tortillas in paper towels, dampen them, and microwave for 30-40 seconds to make them pliable.
- 22Cover the bottom of a 9x13 inch baking pan with the sauce.
- 23Fill each tortilla with the chicken mixture, roll it up, and place it in the baking pan.
- 24Pour the remaining sauce over the rolled enchiladas.
- 25Top with a generous amount of shredded cheese.
- 26Bake in a 350-degree Fahrenheit oven until nice and bubbly, and broil for the last 5 minutes if desired.
- 27Serve the enchiladas with a side of rice.
Ingredients
- 3 boneless skinless chicken breast
- salt
- pepper
- garlic powder
- chicken bouillon
- 1 tablespoon salsa
- 3 tablespoons sour cream
- 1 handful Colby Jack cheese
- 1 tiny bit chili powder
- 1 little bit cumin
- 1 cup chicken broth
- 0.5 stick butter
- 4 tablespoons flour
- 1 can diced green chiles
- corn tortillas
- mixed shredded cheese
Equipment
potbowlskilletwooden spoonmeasuring cupbaking panpaper towelsmicrowaveforkplate
Tips
- If you don want to use the paper towel method with the tortillas, pop them in some oil for 5-10 seconds.
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