Sour Cream Chicken Enchiladas

• For the Sour Cream Sauce:
• 2 cloves garlic, minced
• 2 Serrano Chiles, diced
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups chicken broth
• 2 cups sour cream (not lite)
• 1 tsp cumin
• 1/4 cups chopped cilantro
• dash of cayenne
• 10 oz can tomatillo salsa, drained
• S/P to taste
• For the Enchiladas:
• 12 corn or flour tortillas
• 4 boneless chicken breasts, cooked and shredded
• 1/2 medium onion diced
• 2 cups shredded Monterrey Jack cheese
• Jalapeno and/or Cilantro finely chopped for garnish

1. For the Sauce:
2. 1. Saute the chopped garlic and Serrano peppers in butter and then add flour and chicken broth. Then add the sour cream and whisk until it thickens.
3. 2. Add cumin, cilantro and cayenne pepper and remove from the stove. Blend sour cream mixture with drained 10 oz can of tomatillo salsa.
4. For the Enchiladas:
5. 1. Heat the tortillas on each side with some canola oil to try and keep the tortilla intact. (optional if using flour tortillas.)
6. 2. In each tortilla, wrap some shredded chicken, chopped onion and Monterrey Jack cheese.
7. 3. Pour a portion of the sauce in the bottom of the baking dish. Line stuffed tortillas on top of sauce in a baking dish.
8. 4. Pour more sauce on top. Top with cheese and jalapeno and/or cilantro if desired.
9. 5. Bake at 350 for 25-35 minutes.

cream sauce, garlic, serrano chiles, butter, flour, chicken broth, sour cream, cumin, cilantro, cayenne, salsa, corn, chicken breasts, onion, shredded monterrey jack cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/sour-cream-chicken-enchiladas-53019411 (may not work)