To make the enchiladas, heat the oil in a skillet and cook the corn tortillas on each side for a few seconds until soft. After 2 hours, (and by this point your house will smell awesome) turn the heat up to medium high, and continue to cook the pork for 45 minutes, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
Sour cream chicken enchiladas Homesick Texan Sour
Place in a blender with the tomatillos and puree until smooth.
Sour cream chicken enchiladas recipe homesick texan. I add a little salsa, some jack cheese, some sour cream, cilantro if i have it on hand and spices to the chicken mix but it's not great. Add the chicken broth into the pot, and stir until thickened. 2 cloves of garlic, minced 2 serrano chiles, diced 2 tablespoons of butter 2 tablespoons of flour
Sour cream chicken enchiladas for the filling: Sour cream chicken enchiladas ~ the homesick texan. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas.
I use shredded cooked chicken, either breasts or thighs. 2.5lb butt 5 hrs in oven. To serve, place an enchilada stack on a plate and top with a fried egg.
Glad i halved the rub, still had quite a bit extra. Here’s the recipe courtesy of the homesick texan: August 19, 2012by susanelester10 comments.
Pour remaining sauce over enchiladas. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish.
Cook and stir for 2 minutes or until slightly thickened. Pour sauce evenly over enchiladas. Stir in sour cream, salsa, cayenne pepper and salt;
You may recall that i mentioned we grilled some extra chicken the other night. Stir in flour until smooth. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape.
To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Stir in the sour cream, chili powder, cayenne, and cilantro. Sour cream chicken enchiladas recipe | homesick texan.
Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Once the pork is browned on both sides, it's ready to eat.
Stir in the sour cream, cumin, cayenne, and cilantro. In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. They are very easy to make, and are for lunch the next day.
Today i have gently cooked breasts. Place the rolled tortilla in the baking dish, seam side down. Made chipotle 'powder' pounding chopped dried one in mortar w/salt & repeatedly sifting, so prob not as strong chipotle taste as intended;
In a saucepan over low heat, melt butter; Extra sour cream, cilantro and lime, for garnish (optional) preparation. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling.
Check out some other food blogger sour cream enchiladas: To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Ellabee on december 10, 2012.
This mexican inspired casserole has the perfect amount of kick! Continue with the remaining tortillas. Place in baking dishes and cover with remaining sour cream mixture and cheese.
Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (approx). 2 lbs boneless chicken breasts salt and pepper 1 tbsp olive oil 2 tbsp unsalted butter 2 serrano chile’s, seeds and stems removed and diced 2 cloves of garlic, minced 2 tbsp ap flour 2 cups of chicken broth 2 cups of sour cream 1 tsp ground cumin dash of cayenne 1/4 cup chopped cilantro Well, we transformed it into the best chicken enchiladas we’ve ever made courtesy of the homesick texan.
Pour 1/2 cup of chili gravy into the dish. Gradually stir in broth and soup until blended. Stir in sour cream and green chilies.
You can easily turn this into an enchilada casserole by layering the sauce, cheese and tortillas in a 9 by 13 pan instead of rolling them!) bake at 350 for about 35 to 45 minutes, until bubbly.
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