The Test: Chicken Enchiladas
The Result: Love, love, love these! The sauce was easy to make and no cream of chicken soup. This is exactly the recipe I have been waiting for. If you are a sour cream sauce fan, this is the one for you.
I love mexican food. I am pretty sure I may have mentioned that once or twice before (maybe more, but who’s counting?) and it is not Joe’s favorite. Luckily, my husband has been well trained and will eat whatever I put in front of him. One of my favorite things in the world is when he actually stops shoveling food in his face to tell me how good something is. When that happens I know I have found something that I can make again and again.
The traditional red enchilada sauces just don’t seem to work for him. I have been on the lookout for a really good sour cream sauce for chicken enchiladas for a very long time. I have tried a few and they turned out OK, but nothing that I was excited about. Most of what I found used the dreaded cream of something soup and turned out really bland and boring.
Then I found this and my world became a better place.
This is another one of those recipes that uses ingredients that I almost always have around the house. I did substitute a few things, like I tend to do. Instead of using a canned broth, I used my homemade broth from Whole Chicken in the Crockpot with Bonus Homemade Broth
I also substituted the green salsa for a homemade red salsa. I swear that recipe will wind up on here at some point but since I make a big batch and then can it, I still have some in the pantry and probably won’t make more for a while.
The sauce goes together really quickly and easily. The butter gets melted in the pan, then the flour goes in one tablespoon at a time with a good whisking between to make sure no lumps form. Auntie Fran was here when I made this and she is on a gluten free diet. Of course, when I was making the sauce I completely forgot about that (I am such a nice person) and used flour. However, since I assume that it is just a thickening agent, you could probably use cornstarch instead. (Anyone actually know if that will work?)
Once it is all in there and combined, it simmers for a few minutes to cook off the flour taste.
The stock goes in and gets incorporated with the whisk.
Another simmer for 5 -10 minutes while it thickens. This is a great time to stuff the tortillas and get them ready.
I prefer flour tortillas for my enchiladas but Auntie Fran used corn and she loved them. I used shredded chicken from Whole Chicken in the Crockpot with Bonus Homemade Broth, a combination of cheddar and mozzarella cheese and some diced red onions then rolled them up. My original intention was to add some spinach, but I completely forgot about it until I was cleaning the dinner dishes. Oops!
By the time these are all rolled and in the pan the sauce should be nice and thick. It gets taken off the heat and then the last and most crucial parts are added.
It gets whisked again to incorporate everything. Y’all I have to tell you, the smell is amazing. I almost decided that I didn’t need to actually make the enchiladas, I could just sit and eat the sauce. Of course, everyone else wanted to eat too so I resisted…mostly.
Several “taste tests” later I finally managed to pour this over the top of the enchiladas. A nice sprinkle, alright more than a sprinkle, probably more of a heavy layer of cheese over the top and then into the oven for 25 minutes or so.
The wait was practically painful, I am pretty sure I was drooling. I know I stood staring at the timer for the last few minutes trying to make it go faster. Sadly, that never works but I continue to hope that someday it might.
I am pretty sure there were compliments but I wasn’t really paying much attention because I was in a state of bliss. The sauce tasted as good as it smelled and I loved every bite of it. You are definitely going to want to try these!
Tell me what you think. Can you use the cornstarch to thicken the sauce instead of the flour to make it gluten free? Do you prefer the traditional red sauce to a sour cream sauce? Have a homemade version of your sauce that you think I need to try? I am dying to hear all about it.