Creamy Chicken Enchiladas

We are recovering for the holiday here at the Silbaugh house. While planning for the big feast, I still am just on a mexican food craze. I think I am going to have to go on a diet after Christmas. Between all the yummy things I make for my daughter and my mind telling me that I really do need a rolled taco... glad I live here in Sunny San Diego so I can spend a few hours on my board to burn off these calories.

I decided it was time to make some Chicken Enchiladas. I combined my recipe for pollo asada and enchiladas and the flavor combo turned out to be perfect. Sorry the picture isn't so great. By the time I got done it was dark and all I wanted to do was eat. So you get what you get. =)

Here is the process:

3 Chicken Breasts

2 cups Chicken Broth

4 Tablespoons Canola Oil, divided

4 Cloves Garlic

1 tablespoon ground cumin
1 tablespoons chili powder
1 teaspoon salt
1 teaspoon freshly cracked black pepper

1 teaspoon Paprika 

1 Tomato Diced

1 whole Large Onion, Diced

2 whole Jalapeno, Seeded And Finely Diced

12 whole Corn Tortillas

1/2 cup Heavy Cream

2 Tablespoons Butter

2 Tablespoons gluten free All Purpose Flour

1 cup Sour Cream

2-1/2 cups Monterey Jack Cheese, Grated

Salt And Pepper, to taste

Cilantro, Chopped

Preheat Oven to 350 degrees

In small bowl, combine the cumin, chili powder, salt, black pepper, paprika . Sprinkle the spice mixture over the Chicken Breast so that it is evenly coated.

Add 1 TB Canola oil the tomatoes, peppers, onions and garlic to a large skillet and stir to combine. Heat skillet to medium high. Cook stirring constantly for 3 minutes. Pour veggies into large baking dish.

In the same skillet you used to cook veggies, put back on stove and turn to high. Add 1 TB Canola oil. Put the Chicken beef into the skillet and brown on both sides. Reserve the pan Juices.

This only takes about a minute per side if the pan is nice and hot. Do it one piece at a time and you may need to add more oil after it is gone. 

Once Browned add Chicken to pan with Veggies. Cover and cook for 1 hour and 30 minutes at 350.

Once Chicken is done. Shred with 2 forks and drizzle with 1 cup braising liquid, set aside another cup of braising liquid for later use. Add heavy cream to chicken mixture and stir. Cover with some aluminum foil until ready to use.

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in the leftover braising liquid. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt.  Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle with chopped cilantro.

Serve with salsa.

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