I must confess I really miss good Tex-Mex cuisine. Living in Texas for 11 years definitely spoiled me. And as much as I love New Orleans, it’s not a hot spot for Tex-Mex.
So I have to do it myself. Last week I had a very specific craving for Sour Cream Chicken Enchiladas so I made some. Here’s my recipe.
- 2 1/2 cooked chicken meat, shredded
- 2 cups chicken broth
- 3 TBSP vegetable oil
- 1 jalapeño, seeded and diced
- 1 dozen corn tortillas
- 2 cans diced green chillies (4-ounce cans)
- 1 red onion, diced
- 1/2 cup heavy whipping cream
- 2 TBSP flour
- 2 TBSP paprika
- 1 cup sour cream
- 2 TBSP butter
- 1/2 cup cilantro, chopped
- 3 cups shredded cheese (Cheddar, Pepper Jack or Monterey Jack)
- Salsa (optional)
- Salt and pepper to taste
- Preheat oven to 350F and grease a 9×13 casserole dish.
- Heat 2 TBSP vegetable oil in a small skillet over medium-high heat. Fry tortillas for 10 seconds on each side. Then place them on a paper towel-lined plate to drain.
- In a separate skillet, heat 1 TBSP vegetable oil over medium heat. Saute onion and jalapeño for 1 minute.
- Add chicken, 1 can of the green chillies and 1 TBSP paprika. Stir together.
- Add heavy cream and 1/2 cup chicken broth and stir. Allow mixture to bubble and get hot then turn off heat and set aside.
- In a separate large skillet, melt butter over medium heat and add in flour. Whisk together and cook for a minute or two.
- Pour in remaining chicken broth, whisk together and cook for an additional one to two minutes.
- Stir in remaining can of green chillies, reduce heat to low and add sour cream. Add 1 1/2 cups shredded cheese and stir to melt.
- Add 1 TBSP paprika and salt and pepper to taste.
- To assemble, spoon chicken mixture on to tortillas, individually. Top with cheese then roll. Place rolled enchiladas seam side down in 9 x 13 casserole dish.
- Pour cheese mixture on top of prepared enchiladas. Top with any remaining cheese you have.
- Bake for 30 minutes. Then let cool slightly, top with chopped cilantro and serve.
Feel free to add in more green chillies or jalapeño if you want a spicier version. These can be made ahead and reheated before serving. I served mine with refried black beans, half a sliced avocado and of course a fresh margarita.
These definitely conquered my craving, but I wish more New Orleans Tex-Mex options were available. Until then, I’ll have to make my own Tex-Mex.
August 31, 2012 at 12:16 am
Po’ Boy – Is that 2 1/2 CUPS or breasts of chicken meat?
September 4, 2012 at 4:13 pm
I used 2 1/2 cups of pulled chicken meat. I prefer dark meat, but breasts will work as well.