Cheese Enchiladas with Green Chili Sour Cream Sauce
You can pull the meat off a rotisserie chicken, use canned, leftover from the grill, you name it, just chop it up!
You can pull the meat off a rotisserie chicken, use canned, leftover from the grill, you name it, just chop it up!
- Carbohydrate 72.823385001553 g
- Cholesterol 945.606750014218 mg
- Fat 264.045710004375 g
- Fiber 3.96999989748001 g
- Protein 161.967785001072 g
- Saturated Fat 130.51143616939 g
- Serving Size 1 1 Serving (1083g)
- Sodium 2504.44658334828 mg
- Sugar 68.853385104073 g
- Trans Fat 19.5758271668919 g
- Calories 3328 calories
Step-by-step
- Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- Mix chicken and 1 cup cheese.
- Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute.
- Add broth and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies.
- Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese, and if you like green onions and black olives.
- Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.
The Danger of High Heat
Sour cream splits when exposed to boiling temperatures due to protein coagulation. Whisking the dairy into the warm broth off the heat protects the emulsion. Maintain medium heat and remove the pan immediately when bubbles form. Keeping the sauce below a boil ensures a smooth, velvety coating.
The Roux Foundation
Cooking butter and flour together for one minute eliminates the raw starch flavor before the broth enters. Whisk continuously during this stage to prevent scorching at the bottom of the pan. This paste thickens the liquid into a stable sauce that clings to the rolled tortillas rather than pooling in the baking dish.
Browning the Monterey Jack
Covering the baking dish traps steam during the initial 22-minute bake to heat the filling thoroughly. Removing the foil for the final three minutes under high broil develops golden spots on the cheese. Watch the oven closely during this phase because high broil transitions from browned to burned in seconds.
