Enchilada's are so yummy. There even better when you create your own style. These are full of flavor with tender shredded chicken and a sour cream sauce with chilies. The sauce blends so well with the chicken you'll feel like you've touched heaven. This recipe serves four, but I always make extra. They are even good as leftovers.
|Sour Cream Chicken Enchilada's|
2lbs Chicken Thighs
2 Garlic Garlic Cloves Minced
2 Jalapeno Peppers
4 Green Onions diced
1/2 Stick Butter
3 Tbs Flour
2 Cups Chicken Broth
1 8oz Container Sour Cream
1 4oz Can Diced Peppers
1 8oz Package Fiesta Blend Shredded Cheese
1 1/2 Cups Corn Oil
Place chicken in crock pot with two cups water adding garlic,onion, Jalapeno's and pepper. Cook on high for six hours or until chicken easily pulls from bone. Remove from crock pot and allow to cool. Do not discard broth.
Melt butter in skillet. Add flower and whisk eliminating all lumps. Add chicken broth from crock pot continuing to whisk. Once broth has thickened nicely add sour cream and diced peppers adding additional garlic salt and lemon pepper if desired. Set sauce aside.
Remove chicken from bones and shred. Heat oil in skillet. Once oil is hot prepare each tortilla by dipping one side in oil and quick turning to heat opposite side. Set aside and repeat for all 12 tortillas following the same process. Lay one tortilla out flat on a cutting board and sprinkle with a layer of cheese and than chicken placing about 1 1/2 inch from edge of tortilla. Tuck outer edge of tortilla under chicken and roll tightly being careful not to tare tortilla. Spray crock pot with cooking spray placing a thin layer of chicken broth on bottom. Lay rolled tortilla in pan and continue process until bottom of crock pot is layered. Top with 1/4 cup of chicken sauce and cheese. Add another layer of prepared tortilla's and top with remaining chicken sauce a layer of cheese. Cook on low for an additional two hours or until cheese is melted and golden brown.