I usually order one of two things when we go out for Mexican (and living in the Dallas area, there is no shortage of Tex-Mex restaurants). I either get fish tacos or chicken enchiladas with sour cream sauce. The last time I ordered these out, I decided I needed to have a version I could make at home.
I started by poaching a whole chicken in a stock pot with an onion, a couple of garlic cloves, some whole cumin seeds, salt and water to cover. I simmered the chicken for a couple of hours until it was completely tender. I used the cooked chicken which I shredded to fill the enchiladas and I also used the stock as one of the components of the sauce.
While the chicken was poaching, I made and cooked the tortillas and set them aside.
I started the sauce by melting butter, and whisking in flour and cooking briefly. I added milk gradually and added some of the chicken stock. I stirred the mixture constantly until it came to a boil. I then added some chopped green chilies and reduced the heat to low while I shredded the cooled chicken. I also minced an onion and grated 1/2 pound of Monterrey Jack cheese.
I whisked some sour cream in a bowl and added 1/2 cup of the hot white sauce to the cream and continued to whisk to slightly warm the sour cream. The warmed sour cream mixture was stirred back into the hot sauce to finish it.
I used some of the sauce to coat the bottom of a large casserole dish. Each tortilla got a few tablespoons of the shredded chicken along with some minced onion before being rolled up and placed in the casserole dish. After all the tortillas were filled, they were covered with the remaining sauce and baked for 25 minutes. The shredded cheese then went over the top and baked for another 5 minutes until the cheese had completely melted.
They were very good but I thought they were a little heavy; I will try to lighten this recipe up quite a bit before making them again.
I started our meal with Guacamole with tortilla chips which was an awesome way to start our meal.
Chicken Enchiladas in Sour Cream Sauce (makes 18 enchiladas)
Adapted from Homestead Cooking
For the chicken:
One 3 1/2 pound chicken
1 large onion
2 cloves garlic
1 tablespoon whole cumin seeds
1 tablespoon salt
water to cover chicken
Prepare the chicken early in the day so it has plenty of time to cool.
Rinse chicken in cold water and place in a large soup pot with onion, garlic, cumin seeds, salt, and about 3 quarts water. Cover pot and bring to a boil. Lower heat and simmer about 2 hours. Remove foam as it rises.
While chicken cooks, prepare 1 recipe of Flour Tortillas. Cover until ready to use.
When chicken is cooked, remove from broth. Reserve broth for the sauce.
Flour Tortillas (makes 18)
3 cups pastry flour
1 1/2 teaspoons baking powder
2 teaspoons salt
1/3 cup of vegetable oil
1 1/4 cups very hot water
pastry flour for rolling out
Sift the flour, baking powder and salt together in a mixing bowl. Mix the oil and water together. Add to flour and stir.
Turn out onto a lightly floured surface, knead until smooth (about 2 minutes). Divide the dough into 18 pieces and shape into balls. Place on floured work area. Cover with a muslin towel and let rest 15 minutes.
Heavily flour a work surface with pastry flour. Dredge a piece of dough in flour and flatten slightly with your palm into a circle and dredge in flour again. Using a floured rolling pin, roll dough out into a 6" circle. Repeat with all the remaining pieces of dough.
Heat a cast-iron frying pan over medium-high heat and cook one tortilla at a time until it bubbles. Turn and cook the other side. Transfer to a plate and keep warm until all are cooked. Wipe pan with a clean, damp cloth after you cook each tortilla. Continue until all 18 are cooked.
For the Chicken Enchilada Sauce:
1/2 cup butter
3/4 cup flour
2 cups milk
4 cups chicken broth
salt and pepper to taste
4 canned or frozen green chilies
2 cups Sour Cream
In a large saucepan, melt butter over medium heat. Add flour and stir. Mixture will be thick. Add enough milk to form a paste. Stir well and add rest of milk, stirring constantly to prevent lumping. Add chicken broth, salt and pepper. Bring to a boil, stirring constantly. Chop green chilies and add. Reduce heat to low, cover and cook while you shred the chicken.
1 medium onion
1/2 pound Monterrey Jack cheese, grated
Shred chicken and set aside. Mince onion and grate cheese; set aside.
Place Sour Cream in a medium bowl; whisk until smooth. Add 1/2 cup white sauce and whisk until Sour Cream is liquid. Stir back into sauce and cover.
Preheat oven to 350 degrees. Pour 4 ladles of sauce into a 10" x 14" baking dish. Tip dish to coat with sauce. Spread center of tortilla with 3 tablespoons shredded chicken and 2 teaspoons minced onion. Roll and place tightly side by side, seam-side down, in baking dish.
Pour sauce over all and bake for 25 minutes or until bubbling. Sprinkle cheese over top and continue baking until cheese has melted. Serve immediately.