Sour Cream Chicken Enchiladas
There is nothing so comforting as Sour Cream Chicken Enchiladas, and is quite often my go-to dish whenever we go out to get some Mexican food. I have no misgivings that this is anywhere close to a healthy dish, but I almost always miss the spice that is often present in other varieties of chicken enchiladas. So, to give it a bit of a kick, I added some roasted and diced ancho chiles, and some jalapenos.
You could also substitute chicken breasts for the thighs, but I really enjoy the rich dark thigh meat in this recipe.
- 1 lb. boneless chicken thighs
- 1 medium red onion, chopped
- 3 ancho chilies, roasted, deseeded, deveined, and diced (3 Ds)
- 2 jalapenos, 3 Ds
- 2 cloves garlic, finely diced
- 2 tomatoes, deseeded and diced
- 2 tsp canola oil
- 1 can tomato sauce
- 1/2 cup of water
- 3 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp sugar
- 8 (8-inch) flour tortillas, steamed briefly
- Good handful of fresh cilantro, leaves chopped
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups shredded monterey jack or queso fresco cheese
- 12 oz. of chicken stock
- 1 cup sour cream
- sea salt and freshly ground pepper
Preheat your oven to 400 degrees.
Combine most of your onions (hold some aside for garnish), jalepenos, ancho chilies, a healthy pinch of salt and the oil in a large, deep skillet (I used a smaller dutch oven) over low to medium heat. Cover and cook until the onions and peppers are soft, about 10 minutes. Add the garlic, chili powder, cumin, and sugar, and stir until it becomes fragrant, about a minute more. Stir in the water and tomato sauce, and the diced tomato. Simmer this until it gets thick, about 5-7 minutes.
Once the sauce has thickened, season your chicken thighs with salt and pepper, and bury them in the sauce. Reduce your heat to low, and cover. Cook until your chicken is cooked through and reaches an internal temp of 160 degrees about 15 – 20 minutes. Season to taste with additional salt and pepper.
Remove the chicken from the sauce, and set aside. Once the chicken has cooled, either chop it or shred it up and toss it into a bowl. Strain the remainder of the sauce, reserving the onion and pepper mixture and stirring half of the liquid back into the chopped/shredded chicken until it coats, but does not flood the meat. Add most of the onion and pepper mixture back into the chicken.
Divide the chicken mixture up among your tortillas and add 1.5 Tbsp of cheese to each tortilla. Roll the enchiladas and place seam side down in a 9×13 greased baking dish.
Melt butter in a medium saucepan, and stir in the flour to make a roux. Stir and cook until bubbly and golden. Gradually whisk in the chicken broth then bring to a boil, stirring frequently. Remove the sauce from the heat and stir in the sour cream.
Pour the sour cream sauce evenly over the enchiladas, and then top with the remaining cheese. Bake for 20 – 25 minutes or until the cheese is golden and the sauce starts to bubble. Garnish with chopped onions and cilantro.