Jones Trailer Company! The finest dog trailers, animal control units, and dog boxes available.Sour cream chicken enchiladas recipe Sour cream chicken enchiladas. Ingredients for the filling: 4 boneless, skinless chicken breasts. Ingredients For the sour cream sauce: 2 tablespoons unsalted butter. Serrano chiles, seeded, stemmed, and diced. Dash of cayenne. Salt. Winter Texans Online is the home portal for thousands of visiting winter travelers who are looking for useful information about Texas RV parks, hotels, winter rentals. Homesick Texan Carnitas Adapted, just barely, from The Homesick Texan Cookbook. 3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes. See the weeds that pop up regularly in our front lawns and vegetable and landscape beds. They are easier to pull when they are young and when those taproots have not. Sour cream chicken enchiladas Ingredients for the filling: 4 boneless, skinless chicken breasts 1 teaspoon kosher salt 1 teaspoon black pepper 1 tablespoon. Pepper. Ingredients for the enchiladas: 1 tablespoon canola oil. Monterey Jack cheese. Instructions: Preheat the oven to 3. Heat the oil a large cast- iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 3. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again. Meanwhile, to make the sauce, in a saucepot on medium- low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 3. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the 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 4 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. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 1. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!). 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 for 2. Serve warm topped with chopped cilantro. Yield: 3 to 4 servings. Author: Lisa Fain. HOMESICKTEXAN. COM.
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