Recipe from the Thermador Taste of America Cookbook
What speaks louder of the Hispanic heritage in the great state of Texas than enchiladas? Chicken and sour cream enchiladas are Derrelynn’s favorite, and she also loves a chicken, tomatillo, and cilantro soup that she used to eat when she lived along the Texas-Mexico border. So she put the two together to come up with this winning recipe. Garnish with black olives if you like.
Derrelynn Perryman Sperberg
Olive oil for dish
4 skinless boneless chicken breast halves
(about 1¼ pounds), boiled, chopped
4 cups grated Monterey Jack cheese, divided
1 cup plus 2 tablespoons chopped fresh cilantro
1 7-ounce can diced green chilies
1 tablespoon ground cumin
Salt and freshly ground black pepper
2 tablespoons (or more) olive oil
12 6-inch corn tortillas
1 28-ounce can green chile enchilada sauce
1 7-ounce can salsa verde
¾ cup sour cream
Preheat oven to 400°F. Oil 13x9-inch baking dish.
Place cooked chicken, 2 cups cheese, 1 cup
cilantro, green chilies, and cumin in bowl. Stir to
blend. Season to taste with salt and pepper. Heat
2 tablespoons olive oil in heavy large skillet. Fry
tortillas in batches (do not crowd) until pliable, a
few seconds on each side, adding more oil to
skillet as needed. Transfer tortillas to plate.
Bring enchilada sauce and salsa verde to simmer in
same skillet. Spoon 1/4 cup of sauce into prepared
dish. Quickly dip tortillas into remaining sauce (do
not overdip or tortillas will fall apart). Divide chicken
mixture among dipped tortillas (scant 1/2 cup per
tortilla). Roll tortillas up, enclosing filling. Place
enchiladas, seam side down, in prepared dish.
Stir sour cream into remaining sauce. Pour over
enchiladas. Sprinkle with remaining 2 cups cheese.
Bake until enchiladas are heated through, 25 to 30
minutes. (Can be prepared up to 2 days ahead. Cool,
cover, and refrigerate. Reheat before serving.) Garnish
with 2 remaining tablespoons cilantro and serve.
Serve with beer or Margaritas.