Sunday, 16 February 2014

Easy Sour Cream Chicken Enchiladas







 





It's Sunday. Make some Easy Sour Cream Chicken Enchiladas for dinner then kick back with a beer and book. You deserve it.



Easy Sour Cream Chicken Enchiladas
Serves 6

For the Filling:
1 roasted chicken, skin and bones removed, meat shredded
8 spring onions, finely chopped
1 cup cheddar cheese, grated

For the Sour cream Sauce:
500ml light sour cream
1 x 450g jar of Roasted Tomatillo Salsa
2 cloves garlic, minced
30g butter
2 tablespoons flour
2 cups chicken stock
1 teaspoon cumin
Juice of a lime

For the Enchiladas:
12 flour tortillas
1 cup cheddar cheese, grated
2 spring onions finely chopped
A small bunch of coriander leaves

Make the Sour Cream Sauce:
Melt the butter in a large saucepan. Add the flour and cumin. Cook over a medium-low heat for 2 minutes, stirring constantly. Add the garlic and stir for another 30 seconds. Pour in the chicken stock and stir until it thickens. Stir in the sour cream and roasted tomatillo salsa. Remove from the heat, add the lime juice and set aside.

Make the Filling:
Put the shredded chicken meat into a large bowl. Add 1 cup of the sour cream sauce and mix thoroughly. Season with salt and pepper.

Assemble the Enchiladas:
Preheat the oven to 180 degrees C.

Pour 1 cup of the sour cream sauce onto the bottom of a baking dish that is big enough to hold all the rolled enchiladas in one layer snugly.

Lay a tortilla onto a plate and spread a 1/4 cup of chicken mixture down the middle. Sprinkle over some spring onions and a little of the cheese and roll up. Put it in the baking dish and continue with the rest of the tortillas. When all the tortillas are laying side by side in the baking dish, pour over the remaining sour cream sauce and sprinkle with cheese and spring onions. Bake for 30 minutes until golden and bubbling. Sprinkle with coriander leaves.

22 comments:

  1. Love the sound of that sour cream sauce! And I bet the lime adds a lovely something extra. Will be giving this one a go!

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    1. Thanks Helen. The lime just brightens the whole thing right up. I hope you love it.

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  2. Sounds like a great enchilada dish.

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  3. It seems delicious with the tomatillo. Ouff, I'm craving fo this dish now :)

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    1. Thanks Gabrielle. I'm in love with tomatillos and this salsa is delish.

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  4. This looks really incredible. I can't believe how easy it is.

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    1. Thanks Jocelyn. It's such an easy dish. Perfect for a lazy Sunday... or Monday... or Tuesday...

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  5. Now you've got me craving enchiladas!! Although, really, when am I not? These look perfect!

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    1. Thanks Marie. You and me both with the endless appetite for enchiladas.

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  6. Thank you for that fantastic, idea. Beer, mexican and books are the bomb!!

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  7. Help! I absolutely love this recipe, and am all ready to cook it, but I'm having a hard time getting my hands on the Tomatillo salsa :-(
    Any subsitution ideas?
    Thanks so much.

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    1. I get it from the supermarket. If you can't find it, use about 400g of canned tomatillos and put them in a food processor to chop them up until they are fine. Add some hot pepper sauce and a little cumin too. I hope that helps.

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    2. Thanks so much! I've tried 2 supermarkets with no luck, but will hit the 3rd and final on my way home tonight. If that doesn't work then at least I've got a backup plan. I'm pretty keen to cook this delicious looking dish!

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    3. It's where the other Mexican Salsas and tortillas are. Good luck!

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  8. This recipe sounds wonderful! For any viewers in the U.S. (like me) here are the conversions. Please keep in mind that all conversions are approximate.
    17.5 fluid oz of sour cream
    16 oz. jar of salsa
    2 T. butter
    and 350 degrees F
    (also, we call coriander leaves cilantro)

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  9. Yes please! I have a recipe similar to this and it's fabulous. Since I'm a Mexican food purist, when using flour tortillas, they should be called burritos, corn tortillas make a dish called enchiladas.

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    1. Trust an Australian to not know her burritos from her enchiladas.

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