Bensonhurst Kitchen: Chicken Enchiladas in Green Chile Sour Cream Sauce

While we’ve got a great Mexican grocery which also carries house-made flan, we have yet to find a really good taco/burrito place in the neighborhood.

Sometimes if you want something done the right way, you just have to do it yourself.

Seizing on this lack of tortilla rolling restaurants and inspired by our unfettered access to authentic ingredients, Colleen tried this variation on a recipe using green chile sour cream sauce.

Since she used green chiles, it’s might be considered more of a New Mexican style dish, with the heavier sour cream adding a certain Tex Mex character to it.

!Buen apetito!

Colleen’s Chicken Enchiladas In Green Chile Sour Cream Sauce

Ingredients:

2 cups shredded chicken
1 medium onion finely diced
1 1/2 tablespoons olive oil
10 fajita or soft taco sized tortillas
2 cups shredded Monterey Jack cheese
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken broth
1 1/2 cups sour cream
2 4 ounce cans of diced green chilies
1/2 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees.

In a small skillet, saute diced onions in olive oil on medium heat until
translucent.

Combine sauteed onion, shredded chicken, 1 cup of cheese, chili powder,
garlic powder, onion powder, cumin, salt and pepper in a large bowl. Set
aside.

In a large saucepan, melt butter and stir in flour to make a roux, cooking
for approximately 1 minute. Do not cook too long or the roux will begin to
darken.

Add the chicken broth to the roux and whisk until smooth. Heat over medium
heat until thick and bubbly.

Stir in sour cream and diced green chilies. Stir until smooth, but do not
boil.

Add two full ladles of the sour cream sauce to the chicken and combine
thoroughly.

Grease a 9 x 13 baking pan, spoon chicken mixture into tortillas, roll and
place in baking pan seam side down.

Pour remaining sour cream sauce over the enchiladas. Top with remaining 1
cup of shredded cheese.

Bake for 15-20 minutes or until heated through.

TIP:

Need a vegetarian version? Substitute the chicken broth with vegetable
broth and the chicken with a mixture of black beans and corn or your
favorite roasted vegetables.

Recipe and tips by Colleen

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