You only have a few more days to grab some Hatch Green Chiles from your HEB down here in San Antonio. Once you get them, be sure to reference the first post in this series where I show you how to roast your green chiles. Hopefully you got to use some of your roasted green chiles and tried my Mom’s Famous Queso. Today, I thought I would go ahead and give you her recipe for green chile sour cream chicken enchiladas.
Here’s what you are going to need:
*1 Fully Cooked Chicken (I can find these are my grocery store; if not you can cook 3-4 chicken breasts on your own)
*1 lb grated cheese Mexican Blend
*1 medium onion chopped
*30 pack of corn tortillas (you’ll probably only use 20)
*3 Hatch Green Chiles (6 to make it really spicy)
*28 oz of chicken broth (use 2 of the 140z cans)
*1/2 cup butter
*4 TBSP flour
*2 cup sour cream (use the 16oz container)
*gang load of vegetable oil
-Preheat oven to 350F
-Heat vegetable oil in a pan on Medium High and dip each tortilla in the oil for about 2-3 seconds (see more detailed explanation below)
-Chop and saute onion, defrost green chile remove charred skin (feel free to de-seed/de-vein the chile to decrease heat) and chop; mix together with shredded chicken and cheese
-In another pan, combine butter and flour and melt
-Add chicken broth and stir; add sour cream and bring to a rolling boil
-Roll chicken mixture in with the tortillas (should make approximately 20-24 enchiladas) and place in pyrex pan
-Pour sour cream sauce on top of the enchiladas
-Cook in the oven for 20 minutes
For more details, read below.
Go ahead and get your oven preheated at 350F so it will be ready when you are done rolling all your enchiladas.
Now the first step can be difficult if you are a gringo like me and don’t really make enchiladas on a regular basis. You might think that corn tortillas are like flour tortillas and are ready to go out of the package. Not so. You actually have to dip them in hot oil so that they don’t break.
Pay careful attention to these directions and you’ll be cool (and have some baking soda nearby in case you start a grease fire). Get a skillet and fill it up with oil where it will completely cover a tortilla. Heat up the oil a little bit more than Medium High; you are going to want it to get hot enough that when you dip the tortilla in with tongs it immediately starts bubbling up.
When the oil is nice and hot, have a plate with a paper towel square on it. Dip the tortilla in the oil for a couple of seconds, flip it to the other side, hold it above the oil and let the excess drip down, and then place it on the paper towel. Put another paper towel square on top of it and repeat the process. You are eventually going to have a stack of tortillas alternating with paper towels (kind of how you you get cheese slices separated by paper from the deli). Do this with the exhaust fan on high (so you don’t trip your fire alarm) and BE CAREFUL. The oil is VERY HOT! Remember that if a fire does happen, use flour and NOT water to put it out.
While you are cooking your tortillas, place your chopped onion in a skillet nearby with a little bit of oil and saute them where you get a little bit of brown edges. This will probably be done around the time you are finished with the tortillas. Place the onions to the side and go and shred the meat from the chicken. If you buy a cooked chicken from the grocery store, try to get all the meat you can off of it and shred/dice it up using both the white and dark meat. Otherwise, cook your chicken breasts through and shred the meat.
Mix the chicken, onions, cheese, and diced green chiles (that you have defrosted and de-skinned) all together in the bowl. I found that the best way to do this is with you hands so that you can get everything mixed up really good.
You are now ready to get your sauce going. Melt the 1/2 cup of butter (one stick) in a pan and mix in the 4 TBSP of flour on Medium High to get good mixture. You are then ready to stir in the chicken broth for a little while followed by the sour cream. You will notice chunks that appear in the sauce, keep stirring until you get a nice thick sauce without any lumps. This is crucial and will make a good sauce; if you rush it will be kind of runny and the ingredients won’t blend together.
While your sauce is simmering, start rolling your enchiladas with a handful of chicken mixture in each. Line them up in the pan, and once you are through you should have a 9×13 pan and a 8×8 pan filled with them.
Pour the sauce over both the pans and place them in the preheated 350F oven for 20 minutes. Once the time is up, get ready to eat some of the best enchiladas in the world!
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