Mild and addicting sour cream chicken enchiladas.
Prep (best done the day before):
Combine whole chicken and extra breast with carrot, celery rib, onion, pepper, salt, bay leaf and rosemary in a large pot. Add enough stock to just cover the chicken and cook, covered on medium-low until the meat is falling off the bone, usually 1 1/2 hrs. (the breast is usually done faster and should come out if you can) Cool and remove chicken and pick through for anything nasty (incl. bones). Shred the chicken and set aside (refrigerate if
doing this ahead of time). Pour the stewing liquid through a sieve to remove any junk (separate fat off stewing liquid if desired), reserve 1/2 cup and store remainder in the fridge/freezer for another time.
Mix 2 cans cream of chicken soup (I actually stick to Campbell's) with 8 oz. sour cream and about 1/2 cup of the stewing liquid. Add cumin and one can green chiles, not drained. Pour 1/2 the soup mixture over chicken chunks and toss. Divide among the tortillas and top with 2-3 tablespoons of shredded cheddar, oaxaca or asadero before rolling. Place seam down in baking dish and cover with the remaining soup mixture and more cheese and sliced black olives (optional). Make sure to spread sauce to cover the rolled tortillas completely so they don't have ends or edges that get dry. Cover and bake at 350 about 30 min. I test the center with a probe to be sure it is at least 140 and the topping should be bubbly and melted.
Fresh chopped tomatoes, a dollop of sour cream, a sprig of cilantro make cute garnishes for presentation.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 650 | ||
Calories from Fat: 411 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 210mg | 65 % | |
Sodium 626.9mg | 22 % | |
Potassium 557.7mg | 15 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.2g | ||
Protein 51.2g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 650
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