Hola, Readers! Today’s delicious dish is one that had my hubby RAVING! He loves Mexican food. I dare say it’s his favorite genre of food overall (though Southern BBQ comes in a close second). So when he saw and smelled what was for dinner, he was quite excited. Thankfully his excitement wasn’t misplaced. It was a delicious meal! And plus, look how pretty that plate is! I was so pleased with how colorful and beautifully it turned out I almost didn’t want to eat it. Almost ;-).
And speaking of the colors on this plate, I noticed that I made the colors of the Mexican flag with the red tomatoes, white sour cream, and green avocados. I wish I had made this for Cinco de Mayo! Maybe I will next year. And you should too!
The homemade sauce on top of the enchilada is really what makes this dish above and beyond all other enchilada recipes that use canned sauce. It has a perfect blend of spices and flavors, and I LOVE the sour-cream base. I’m a sour cream fanatic. I would recommend cooking and shredding the chicken beforehand (or just using a rotisserie chicken). By the time I had cooked the chicken, shredded it, put it in the tortillas, and rolled them all up, I was ready to be done. But then you still have about 10 minutes over the stove top making the sauce, and then another 25-30 minutes of it baking in the oven. So all in all this meal took over an hour to cook, which is not great. BUT if you plan ahead and cook/shred the chicken earlier, then this meal will come together in a breeze.
- 6 flour tortillas, burrito sized
- 3 chicken breasts, cooked and shredded
- 12 oz shredded Monterey Jack and cheddar cheese
- 2 cloves garlic, pressed
- 1/4 cup butter
- 3 Tbsp corn starch
- 1 1/2 cup chicken broth
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp cumin
- 1 jalapeno, seeded and chopped
- 1 tsp kosher salt
- 5 cranks fresh ground black pepper
- 1 lime, juiced
- 8oz sour cream
- Optional Toppings: cilantro, lettuce, sour cream, tomato, and avocado
- Preheat oven to 350 degrees F.
- In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish.
- In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
- Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
- Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!
Source: Shugary Sweets