Sour Cream Chicken Enchiladas

This is a spicy enchilada recipe I came up with after trying some at the restaurant chain, Chuy's. After I made them the first time, it quickly became my daughter's favorite enchiladas. Because they are so spicy, I usually make them with a side of my husband's Mexican rice. But if you want to kick it up, try pairing this recipe with my Hatch Green Chili Rice.

Filling:

6 boneless skinless chicken thighs

3 whole garlic cloves

1 small onion, chopped

2 tbs whole comino

2 bay leaves

6 fresh Hatch chilies or 8 ounces canned chopped chilies

1/4 cup prepared Mexican style green salsa

1/2 cup shredded Monterrey Jack  cheese

12 corn tortillas

Sauce:

1 cup chicken stock

2 cups heavy cream

1 1/2 cups prepared Mexican style green salsa

4 ounces diced green chilies

fresh ground pepper

1/4 tsp ground nutmeg

1/2 cup Monterrey Jack cheese

1/2 cup sour cream

If needed:

2 tbs cornstarch

1/4 cold water

In a large covered stock pot place chicken, onion, garlic, comino and bay leaves. Cover with water and bring to a boil. Lower to a simmer, cover with lid and cook until chicken is done and can easily be shredded. Meanwhile, if using fresh chilies, place chilies on a baking dish and broil in oven til skin starts to blacken. Remove from oven and place in a container with lid. Let sit until they can be handled and then remove skin, stems and seeds. Chop chilies and set aside. Remove chicken from pot along with all the garlic cloves and some onion. Shred chicken, garlic and onion. Add chopped chilies, cheese and salsa, cover and set aside.

To make the sauce, add all ingredients except cheese and sour cream to a heavy saucepan. Bring to a gentle boil, reduce heat and let simmer until it begins to thicken. Stir in cheese and sour cream until melted and blended. Sauce should coat the back of a spoon, if sauce is not thick enough, add cold water to cornstarch til smooth, then add to sauce. 

Preheat oven to 375°

 

To assemble, begin by spreading 1/2 cup sauce on the bottom of an oven proof baking dish. Wrap corn tortillas with a wet paper towel and microwave for about a minute. You want the tortillas to be soft and pliable. Taking one tortilla at a time, place about 3-4 tablespoons of filling in center and fold in two sides. Place seam side down in baking dish. Repeat with remaining tortillas, Spread about a cup to 1 1/2 cups more sauce over enchiladas. Cover with foil and bake for about 15-20 minutes or until hot all the way through. Uncover and top with more cheese, if desired. Let sit for about 5 minutes before serving.