Cooking Adventure #3: Sour Cream and Chicken Enchiladas

I love Mexican food. But just like the ranch dressing issue, I could eat a bean and cheese burrito with extra, extra cheese and a side of sour cream every single day for the rest of my life. Before college, I had never ordered anything else at a Mexican food restaurant. It was always a bean and cheese burrito with extra, extra cheese, or maybe a quesadilla with a side of beans.

Seriously, in 18 years, I had never even tried another Mexican food dish.

When I left southern California, I quickly realized that wasn’t normal. I also thought that, clearly, Dallas doesn’t have the kind of Mexican food we have in San Diego. I stuck to ordering bean and cheese burritos for another couple of years, but last year I took a risk. I ordered fajitas at Gloria’s.

Best. thing. ever.

I’m proud to say that since then I’ve ordered enchiladas, soup, and a variety of chicken burritos. I’m not gonna lie, I still eat bean and cheese burritos, but at least now I have some options.

So, this week I decided to teach myself how to make enchiladas!

I scoured the internet and found a simple recipe for sour cream and chicken enchiladas on The Marathon Mom.

The recipe calls for:

  • 12 corn tortillas
  • 3 chicken breasts
  • 1 can diced tomatoes and green chiles (Rotel)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • sea salt, cumin, paprika, garlic powder (to taste)
  • 1 cup grated cheddar cheese

I cheated a little and bought a rotiserrie chicken, and I may have added some extra cheese, but other than that I followed the instructions!

I now officially know how to make sour cream and chicken enchiladas, and this is definitely a repeat recipe!

IMG_1383

6 Comments on Cooking Adventure #3: Sour Cream and Chicken Enchiladas

  1. …so hungry now…that looks delicious.

    Florida is really weak when it comes to Mexican food (or even Tex-Mex). There are a couple of good tacquerias and I’ve found one place that does good enchiladas and mole, but the general focus is more on Cuban food, which I like a lot too, but sometimes a girl just wants a freaking enchilada, you know?

    • Jessica Noel // May 31, 2013 at 9:05 am // Reply

      I know exactly what you’re talking about! When I first moved to Texas it was a major culture shock. Like what is this “Tex-Mex”?! I never thought that the home cooked stuff could be as good as a restaurant, but these enchiladas pleasantly surprised me. 🙂

  2. I’m making these tomarrow. Look and sound great!

  3. What are the instructions to cook these?

    • Jessica Noel // June 30, 2013 at 8:36 am // Reply

      Cassie,

      I added extra cheese to my version, and I also shredded a store-bought chicken instead of making my own, but here are the instructions from Marathon Mom.

      1. Broil chicken breasts (or boil in chicken broth) til done. Trim any fat.
      2. While still hot, shred chicken. (Click here for a very easy method to shred chicken.)
      3. Pour juice from Rotel into bowl and set aside.
      4. Pour about half of the can of Rotel (or all if you wish), some salt and paprika (to taste) into shredded chicken and stir together.
      5. Steam tortillas so that they are soft and don’t break when you roll them. (Easy method: wrap stack in paper towel, and heat in microwave for 30 seconds or so.) Set aside.
      6. To make enchilada sauce, melt butter in saucepan over medium heat. Stir in flour. Continue stirring until thick and bubbly. Stir in 2 cups chicken broth, and remove from heat. Pour into bowl with juice from Rotel. Whisk in sour cream, cumin, and a bit of garlic powder (about 1/2 teaspoon or so of each). For added flavor, add a bit of jalapeño juice if you’d like.
      7. To assemble enchiladas, place big spoonful of sauce into pan. Next, fill each tortilla with chicken mixture, then roll up and place in pan. (You can add a bit of grated cheese to the mixture if you prefer.) Cover all enchiladas in sauce, sprinkle with cheese.
      8. Cover pan with foil, then bake at 375° for 15 or 20 minutes or until bubbly. Remove foil last few minutes of cooking time.
      9. Serve with your favorite rice and beans.

      I hope you enjoy!

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