Sour Cream Chicken Enchiladas Ingredients:For the filling:Four boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon black

pepper 1 tablespoon olive oil 1/2 medium-sized onion, diced (about 3/4 of a cup) For the sour cream sauce:2 cloves of garlic, minced 2 Serrano chiles, diced 2 tablespoons of butter 2 tablespoons of flour 2 cups of chicken broth 2 cups of sour cream 1 teaspoon of cumin 1/4 cup chopped cilantro 8 fresh tomatillos, husks removed and cut in half or one 10 oz. can of tomatillo s Dash of cayenne Salt and pepper to taste For the enchiladas12 corn tortillas 1 tablespoon of canola oil 2 cups shredded Monterey Jack cheese 1/2 cup chopped cilantro

Directions: Preheat the oven to 350 degrees. Sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let c ool. Then shred with two forks. Keep the oven on as you ll be using it again. While the chicken is baking, in a pot melt the butter. Throw in the diced Serran o chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour t he chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.

If using fresh tomatillos, place them under the broiler on a foil-lined sheet an d cook on each side until blackened, about four minutes per side. Place in a ble nder along with the sour cream sauce and puree into smooth. If using canned toma tillos, skip the broiler step and just place them in the blender with the sour c ream sauce and proceed. Heat the canola oil in a skillet and cook the corn tortillas on each side a coup le of minutes until soft. Wrap in a cloth to keep warm as you continue to cook a ll 12. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom o f a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of sh redded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (approx). Roll the tortillas around the filling and place the rolled tortillas seam side d own in the casserole dish. Cover the enchiladas with the remaining sauce and che ese and bake at 350 for 25 minutes or until top is brown and bubbling. Serve topped with chopped cilantro. Makes 12 enchiladas.