HungryBastard.com

We were craving home made enchiladas but wanted to make the sauce from scratch. I found this recipe and gave it a whirl! When we made this it turned out a bit dry so I’ve adjusted the ingredients to make sure you’ll have enough sauce. The sauce is absolutely scrumptious! A bit spicy but em em good– great flavor! Best EVER!!!

Ingredients:

• 5 skinless, boneless chicken breasts
• 4 tbsp. minced garlic
• 1 large red onion (or two medium), Chopped
• 4 c. water
• 4 c. Chicken Broth
• 2 tbsp. chicken bouillon granules
• 10 fresh pablano chiles
• 2 (16 oz.) containers of Sour Creme
• 4 tbsp. olive oil
• 28 (6″) corn tortillas
• 4 c. shredded ‘Mexican Style’ cheese
• 1 bunch cilantro, most of the stems cut off

Directions:

1. Put the chicken breasts, onion, garlic, water, chicken broth, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium and simmer for 40 minutes. When finished remove the chicken to a plate to cool. Measure out 4 cups of the chicken broth and discard the rest or save for a soup.
2. Roast the pablano chiles over an open flame, or underneath the broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, paper bag or bowl covered in plastic wrap and allow them to steam as they cool, for about 30 minutes. When cool, peel the blackened skin off the pepper and remove the seeds and membrane.
3. Place the reserved chicken broth into a blender along with the roasted pablanos, 1 and 1/2 tubs of sour cream and cilantro. Puree until smooth and set aside.
4. Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp around the edges. Place onto a plate lined with papertowels and set aside.
5. Pour the pureed pablano mixture into the skillet and simmer for ten minutes. While the sauce is cooking, slice (or shred) the cooled chicken breasts into small pieces.
6. Preheat oven to 350 degrees. Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla and roll tightly then place in a baking dish (you should be able to fit 14 enchilada’s per baking dish). Repeat with remaining tortillas until two baking dishes are filled. Pour the remaining sauce over the enchilada’s, soaking them (you don’t want them dry). Cover each dish with two cups of Shredded ‘Mexican Style’ shredded cheese and bake for about 10 minutes (until cheese is melted and slightly crisping). Top with a little of the remaining sour cream (if desired) and serve!