Sour Cream Chicken Enchiladas Valerie S Kitchen Whisk in the cumin, coriander, salt and a little freshly ground black pepper. remove the pan from the heat and stir in the sour cream and green chiles. add ½ cup of the sour cream sauce to the chicken mixture and toss to combine well. add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Instructions. preheat oven to 350 degrees f. coat a 13 x 9 inch baking dish with nonstick cooking spray. if using corn flour blend or flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. if you're using corn tortillas, see the recipe notes below.
Sour Cream Chicken Enchiladas Valerie S Kitchen Heat the oil in a medium saucepan over low heat,whisk in the flour and cook, whisking constantly, for a minute or two until the mixture is just beginning to turn golden brown. add the remaining ingredients. whisk in the broth, enchilada sauce, cumin, salt and pepper. increase the heat to bring the mixture to a boil. Bring to a boil and cook for 2 to 3 minutes, just to combine the flavors. remove from the heat and season with salt. place the shredded chicken in a bowl, mix with 2 cups of the enchilada sauce. Arrange a rack in the middle of the oven and heat the oven to 350°f. coat a 9x13 inch baking dish with cooking spray. thinly slice 2 medium scallions, keeping the white and green parts separate. place the greens in a small bowl and set aside. place the whites in a large bowl. Spread a ladle of the sour cream sauce in the bottom of a 9×13 inch casserole dish. reserve and set aside 2 cups of the sour cream sauce for later. stir the shredded chicken into the remaining sauce and set aside. warm the tortillas in the microwave for 30 seconds then flip the stack over and heat for another 15 seconds.
Sour Cream Chicken Enchiladas Easy Dinner Idea The Shortcut Kitchen To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 45 seconds. repeat until all of the tortillas are warm and pliable. add about 3 tablespoons worth of filling to each tortilla and roll tightly. place seam side down across the casserole dish. Remove from heat. transfer the roux to a large mixing bowl. add in the sour cream and salsa. stir to combine. reserve 2 3 cup of this mixture to spread over the top of the enchiladas. add the chicken and half the shredded cheese to the mixing bowl with the remaining sauce. add the salt and stir to combine.
Comments are closed.