Sour Cream Enchiladas

I guess in reality I should title this “enchiladas” since the only similarity they have to authentic enchiladas is that there is meat wrapped in a tortilla, topped with sauce, and baked, but that’s about it… But I’m not going for the most authentic, this is just a recipe that has been evolving over several years of marriage. We kept saying, “these are good, but what if we added….” Since we haven’t added anything more to it the past few times I’ve made it, I guess it’s time to post it! …but I guess there’s always a chance I’ll edit this in the future because I changed the recipe again.

This recipe will make 1 9×13 pan of about 18-20 enchiladas. I love to use White Corn Tortillas, but we have made this with flour tortillas. I think the flour tortillas are a little bland, but they definitely make the meal more filling. You can easily switch to flour tortillas, just skip the step where you heat them in a skillet!

The Cook Time is a bit over an hour and a half to make if you are cooking the chicken according to my recipe. But if you already have shredded chicken on hand that will take out a bulk of the cook time. If you didn’t roast your chicken, then just use 3 TBS of melted butter instead of the rendered fat when you start your sauce.

Ingredients:

• 2 Chicken Leg Quarters
• Medium Green Salsa
• 3 TBS Flour
• 2 Cups of Chicken Broth
• 1 4oz can of Diced Green Chiles
• 1 Cup of Sour Cream
• 18-20 White Corn Tortillas
• 15oz Can of Black Beans (RINSED)
• 1/3 Cup Cilantro
• 1 Cup of Monterey Cheddar
• 2 tsp Cumin
• 1 1/2 Cups of Mexican Cheese

Instructions:

• Preheat your oven to 425°
• On a small baking sheet place your Chicken quarters and top them with a generous sprinkle of salt and spoon on salsa. I do a couple spoonfuls each and rub that around. Bake for 40 minutes or until the internal temp is about 180°. (I know I know, chicken is done at 165°, but trust me, the dark meat is better when it’s cooked to a little bit higher temp. The fat content will help make sure it doesn’t try out.)
• After that is cooked, set the chicken on a plate to cool and pour all the rendered fat from the pan into a sauté pan over medium heat.
• Add 3 TBS Flour to the fat and whisk.
• Slowly pour in the Chicken Broth a little at a time, whisking eat time until smooth.
• Add the Diced Green Chiles.
• Let that simmer until it thickens and starts to blub…you know, those slow bubbles..
• Set the sauce aside to cool.
• Shred the chicken and add it to a bowl with the Black Beans, Chopped Cilantro, Cheese (just the Monterey Cheddar), Cumin, and a nice pinch of Salt. Mix.
• Turn a skillet on medium high heat and cook your tortillas. Honestly, you can’t skip this step. Without cooking corn tortillas they will just crumble when you try to roll them. Just get your skillet hot and cook them on each side for about 20 seconds, until they get a little color. Then keep them wrapped in a kitchen towel until you are ready to use them.
• Back to the sauce, whisk in the sour cream. Take a few spoonfuls and coat the bottom of a 9×13 pan.
• Preheat your oven to 350°
• Now to fill the tortillas! I make some fat enchiladas, so I probably put about a quarter cup of filling in each one, roll it up, and place it seam side down in the pan. Continue until all the filling is used up, or the pan is full.
• Pour the rest of the sauce on top to coat the enchiladas.
• Sprinkle the Mexican Cheese on top, and bake for 25 minutes. If you want to brown the top, switch on the broiler to high for 5 minutes after it is done baking.

Give a few minutes to set after baking and then serve! We love it with more salsa and guacamole! Also, it reheats great and is easy to pack for lunch the next day…if there’s any left.