Sour Cream Chicken Enchiladas
1 chicken, poached and diced
(or you can use 4 chicken breasts)
2 tsp ground cumin
(1tsp plus 1 teaspoon)
1 tsp chili powder
1/2 cup butter
1/2 cup flour
1 cup chicken broth
1 cup half and half
1 tsp salt
Freshly ground pepper to taste
1 pint sour cream
1 pkg (12) 6 inch corn tortillas
1/2 lb. cheddar cheese, grated
Poach chicken, debone and chop. Season with one teaspoon cumin and chili powder.
Combine butter and flour in a medium saucepan: cook over medium heat for two minutes. Remove from heat and stir in chicken broth, half and half, salt, remaining cumin and pepper. Return to heat and stir until thick and bubbling.
Remove from heat and stir in sour cream.
To assemble enchiladas, steam tortillas to soften, or heat briefly in microwave. Top with chicken and about one tablespoon picante sauce. Roll and place seam side down in 9x13" dish. Top with sauce and sprinkle with cheese.
Bake uncovered at 350 degrees for 30 minutes, until cheese has melted and it's bubbling around the edges.
Makes 12 large enchiladas.
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