My husband is convinced that I’m really not half Scot and half Mutt. He’s convinced that I’m actually half Mexican and Italian, mostly because those are two of my favorite types of cuisine to cook. I think he would have added some sort of reference to baking, but there isn’t a cultural cuisine that is only baking (not that I know of at least).
I love making Mexican food, but its mostly the Americanized Mexican Bastardization that I’m good at. Burritos, tacos, quesadillas, nachos, enchiladas with red sauce… Anything with chips or in a tortilla is fine with me. But there was one thing I hadn’t made yet for my husband…
When we used to live in California we would go to a Mexican restaurant El Torito. It was really one of our favorites, plus it was right on the water. There really is nothing better than having your favorite foods while looking out the window as the water moves all around you. Sometimes you would see some sea life, otters, seals, the random canoe…
Since moved, the husband hasn’t been able to find his favorite from that restaurant. Sour cream enchiladas. Granted we never really made a huge effort to try to find it, but our usual haunts don’t carry it. So I decided to try my hand at it.
Then came the hard part: Sour cream sauce? I figured it would be pretty much like a standard white sauce for Mac and Cheese, but since that’s made with milk and I want a sour cream taste, how would I make it smooth and not heavy? I already had decided to poach the chicken and shred it, mostly because I am a firm believer in shredded chicken in enchiladas. So using some chicken broth to poach in, then using that to make the rue, and add sour cream! Flavor all around.
I have to tell you they were a HUGE hit. The sauce makes TONS, so we had enough for three platters (around 32 enchiladas total over the week) and they keep great for leftovers. Except they don’t actually last long as a left over…
Sour Cream Enchiladas
Serves 4, with a TON of leftover sauce.
- 2 boneless skinless chicken breasts
- 2 cups chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon dried onion flakes
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups sour cream
- 2 tablespoons olive oil
- 12 corn tortillas, 6”
- 3/4 cup shredded Monterey Jack cheese
- Preheat the oven to 350ºF
- In a large pot add the broth and chicken breasts. Bring to a gentle simmer and cook covered until the meat is fully cooked. Remove the chicken from the pot and shred using a fork. Set aside and reserve the broth.
- In a medium sized pot over medium heat, melt the butter and add the flour. Whisk together, adding just enough broth to keep it moving. Cook for 5 minutes stirring constantly, then add the rest of the broth and whisk until smooth. Whisk in the sour cream and cook for another 5 minutes, stirring constantly. Set aside.
- Meanwhile, heat a pan over medium heat. Lightly brush each side of a tortilla with the oil and cook the tortillas until they puff and brown slightly. Remove from heat and cover with paper towel.
- Add 1-2 tablespoons of the sour cream sauce to the chicken and stir.
- Assemble the enchiladas by filling each tortilla equally with the shredded chicken. Roll the tortillas and place seam side down in the baking dish. Spoon enchilada sauce liberally over the enchiladas and top with the cheese.
- Bake for 15-20 minutes or until cheese is fully melted.