Family planning on moving to MI (Flint, Kalamazoo: for rent, schools, income)

PHRACK · 07-19-2011, 07:29 PM

Hehe, i started the food network?

I doubt id be able to get the funds to do it, altho, i hear there is festivals. Might cook up some spanish rice, refried beans, and some enchiladas. Maybe even some armadillo eggs with bacon, as an app.
Oh, and to make some good sour cream, just use cream, or light cream, depending on the thickness, and buttermilk. 2 cups of cream to about 3 tablespoons of buttermilk. shake it up to combine, and it takes about a day to settle. You can even use a hot jar or container to make it thicker. There is also a way to make it with cottage cheese, but i don't really like it that way, so you'd have to look it up.

ironlady · 07-19-2011, 07:34 PM

Quote:

Originally Posted by TXLIZARD

Heck yeah!!! I make some really good chicken enchiladas but I can never get the sour cream sauce right

Here goes:

Tex-Mex Sour Cream Chicken Enchiladas

Ingredients:
For the filling:
Four boneless, skinless chicken breasts (I always use the highest quality cuts)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
3 cubes of chicken bouillon
1 tablespoon olive oil
1/2 medium-sized Sweet Vidalia onion, diced (about 3/4 of a cup)
Sometimes I add random diced peppers--depending on what treasure I find at the farmer's market

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 tomatillos
Dash of cayenne
Salt and pepper to taste

For the enchiladas
12 corn tortillas
Non-stick spray
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Instructions:
Preheat the oven to 350 degrees.

Sprinkle the chicken breasts on each side with the salt, black pepper, and cumin. In a large skillet cook the chicken breasts. When the chicken is done, Then shred with two forks. Add it back to the skillet and add onion, peppers, and bouillon. Turn the skillet on low, cover, and allow it to simmer until vegetables are softened.

While the chicken is simmering, in a pot melt the butter. Throw in the diced Serrano 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 the 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 and cook on each side until blackened, about four minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.

Heat the skillet and spray with non-stick spray. When skillet is hot, add two or three tortillas and spray each with non-stick spray. Salt. When tortilla becomes soft flip each over, spray, and salt. Repeat for all 12 tortillas. You wind up with soft, low fat tortillas ready to assemble.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole pan. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken and a bit of cheese.

Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.

Enjoy!

TXLIZARD · 07-19-2011, 07:42 PM

Quote:

Originally Posted by ironlady

Here goes:

Tex-Mex Sour Cream Chicken Enchiladas

Enjoy!

Will definitely be trying this one soon! Thanks!!

Retroit · 07-19-2011, 07:51 PM

Quote:

Originally Posted by ironlady

Here goes:

Tex-Mex Sour Cream Chicken Enchiladas

Ingredients:
For the filling:
Four boneless, skinless chicken breasts (I always use the highest quality cuts)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper........

Hell, I could be to Taco Bell and back in the time it takes me to read this!