Sour Cream Chicken Enchiliadas

Ingredients

Ingredients for the filling:

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil

Ingredients for the sour cream sauce:

2 tablespoons unsalted butter
2 Serrano chiles, seeded and diced (I used jalapenos instead)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups sour cream
1 teaspoon ground cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos
Dash of cayenne
Salt
Pepper

Ingredients for the enchiladas:

1 tablespoon canola oil
12 corn tortillas
1/2 medium-sized onion, diced
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup chopped cilantro, for serving

Directions

1. Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
2. Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again.
3. Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
4. If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
5. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
6. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese.
7. Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling. Serve warm topped with chopped cilantro.

 Notes: Heaven on a plate! John and I had to control ourselves to not eat more. The amount of effort required to make this dish is well worth it, and I will make this again!

Source: My brother, Brian, shared this recipe with us.