3. Enchiladas with Sour Cream
Smooth and creamy with a tangy edge to the flavor. These enchiladas make for a flavorful dish at any time of the year.
INGREDIENTS
1-lb. Skinless, boneless chicken breast – diced.
2-cups chicken broth.
8-flour tortillas.
¼-cup all-purpose flour.
¼-cup grass-fed butter.
1-cup sour cream.
1-½-cups Monterey cheese =- grated and divided.
1-can chopped green chilies.
½-onion – chopped.
1-tablespoon light olive oil.
Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Preheat the oven to 375F. Place a skillet over medium-high heat and add the oil. When the oil shimmers, add the chicken, along with the onion and a pinch of salt. Cook for 8-minutes until the chicken cooks through and the onions start to brown.
Lay the tortillas out on a floured work surface and distribute the chicken and onions evenly. Top each with a sprinkle of cheese and then tightly roll the tortillas. Lay the enchiladas on the bottom of a greased baking dish.
Melt the butter in a medium saucepan over low heat. Add the flour and whisk to combine. Add the chicken broth and bring to the boil. Reduce the heat and add the chilies along with the sour cream – whisk to combine.
Pour the sauce over the enchiladas and sprinkle the rest of the cheese on top. Bake in the oven for 20-minutes until the cheese turns brown and bubbles. Garnish with chopped green onions and serve.