Directions: |
Directions:1. Simmer chicken breasts in water with bouillon cubes and black pepper
2. When tender (about an hour) remove chicken to a plate to cool. Reserve broth.
3. While chicken cools, soften each tortilla in hot oil until limp, turning once (this only takes about 10 minutes total)
4. Drain tortillas on a paper towel covered plate, by stacking in a pile with a paper towel between each tortilla, and set aside.
5. Bone chicken and shred with your fingers.
6. Mix sour cream with reserved 3 cups chicken broth to make a sauce.(Only add enough broth to the sour cream until you get a gravy like consistency).
7. Place tortillas, chicken, grated cheese and onions all within reach of where you plan to assemble the enchiladas.
8. Before rolling enchiladas, spread about 1 cup sour cream sauce on bottom of 9 x 13 pan.
9. Taking one tortilla at a time, place about 1/4 cup grated cheese, 3 tablespoons chicken and 1 teaspoon chopped onion on half of each tortilla.
10. Roll from the bottom up being careful to roll tightly enough to enclose the filling, but not so tightly that you tear the tortilla.
11. Place the filled tortilla, seam side down, in the 9x13 pan with sauce.
12. Continue until all tortillas are filled and placed into pan.
13. Add any leftover chicken to the sourcream sauce and pour over enchiladas.
14. Top with the remaining cheese
15. Bake in 325º oven for 25 to 30 minutes
16. Top with pickled jalapeno peppers if desired
17. Serve with Spanish rice, refried beans, lettuce and tomatoes. |
This recipe for Liz's Sour Cream Chicken Enchiladas is from