Monday, November 12, 2012

White Chicken Enchiladas with Green Chile Sour Cream Sauce

***Note that the ingredients and directions in GREEN are my version of how I make these dishes. 

10 Soft taco shells                                6 – 8” Flour Tortillas – Recipe Below
2 cups cooked, shredded chicken             Crock pot Chicken 
2 cups shredded Monterrey Jack cheese   1.5 Cups Shredded Sharp Cheddar & Pepper Jack
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth                              Low Sodium Chicken Broth
1 cup sour cream
1 (4 oz) can diced green chiles
                                                          Salt to Taste

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2.  Mix chicken and 1 cup of cheese.  Roll up in tortillas and place in pan. (Mix cheeses together.  Put desired amount of chicken and cheese in   each tortilla.  Roll up and place seam side down in prepared pan.)
3.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4.  Stir in sour cream and chiles.  Do not bring to a boil, you don’t want curdled sour cream. (Taste test the sauce, add salt or other spices if desired.)
5.  Pour over enchiladas and top with remaining cheese.
6.  Bake 22 min and then under high broil for 3 minutes to brown cheese (peek in every once in a while, you don’t want to burn the cheese!).

Where I dug it up: Joyful Momma's Kitchen

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole wheat flour for one cup white flour.)
1  ½ teaspoons of baking powder
1 teaspoons of salt
2 teaspoons of vegetable oil                     2 Tbsp. Butter, slightly softened
¾ cup of warm milk

Mix together the flour, baking powder, salt and oil (or mix together the dry ingredients and cut the butter in with a pastry blender).  Slowly add the warm milk (a little at a time.  You do not want the dough to be overly sticky.).  Stir until a loose, (slightly) sticky ball is formed.  Knead on a floured surface for two minutes.  Dough should be firm and soft.  Place dough in a bowl and cover with a damp towel or plastic wrap for 20 minutes.  After dough has rested break off eight sections (for 6” tortillas or 6 sections for 8” tortillas.), roll them into balls in your hands, place them on a plate (or parchment paper) (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.  (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)  After the dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about (six) to eight inches in diameter.  (If you roll out pie crusts you’ll have no problem with this.)  Don’t overwork the dough, or it’ll be stiff.  Keep rolled-out tortillas covered until ready to cook (or you can roll one out and cook it while rolling out the next, just be sure not to forget about it!).  In a dry iron skillet or a comal heated on high (or a stainless steel frying pan heated on medium to medium-high) cook the tortilla about thirty seconds on each side.  It should start to puff a bit when it’s done.  (Adjust the temperature as necessary.  You want your tortillas to have nice brown spots, not black.)  Keep cooked tortillas covered wrapped in a napkin until ready to eat.  Can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil.  While you probably won’t have any left overs, you can store in the fridge tightly wrapped in foil or plastic for a day or so. 

Makes (six) to eight tortillas

Where I dug it up:  Homesick Texan


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