Currently in Southwest Virginia, there is about a foot and a half of snow blanketing the Blue Ridge. I prepared in advance, rummaging through packed grocery store aisles, for the weather. Luckily, the store restocked my favorite brand of sandwich bread, but I did have to go to two stores to find a half gallon of whole milk…and I might’ve had to fight for it as well…crazy bumpkins and their milk sandwiches. If you wonder what I’m talking about, go to the store before a snowstorm (including one inch predictions) in the South.
Back to the Chicken Enchiladas. My mother makes tasty Enchiladas with a sour cream based sauce. I modified her recipe, ever so slightly, so that it accompanies a smaller group (she cooks for a village in her recipe) and made it a little more spicy.
Here’s what you need:
8 soft flour tortillas (burrito size)
2 pounds chicken breast
2 cups of shredded pepper jack cheese (mexican blend, cheddar blend…it will work too)
1 small can of green chilis (pick your heat based on taste); partially drained
4 oz sour cream
1 cup heavy whipping cream
1/2 cup chopped fresh mushrooms (the cheap ones work fine)
Salt, pepper and garlic powder
First, brown your chicken. Coat it generously with a mixture of salt, pepper, and garlic powder and then in a large skillet, brown it on both sides over medium heat. When the chicken is cooked through shred it over a shallow dish with two forks. Start your sour cream sauce by placing your chilis, sour cream, heavy whipping cream, and mushrooms in a sauce pan and keep stirring it occasionally on medium heat until it boils. Preheat your oven to 350. Place a pinch of cheese, a handful of chicken, and two or three spoons of sauce in each tortilla; wrapping the insides like a burrito and placing them in the casserole dish as you go. When your dish is full of tortillas, spoon the rest of the sauce on the enchiladas, and coat them in the rest of the cheese. Bake them for 15-20 minutes, or until they are bubbly on top.
I served my enchiladas with homemade Spanish Rice. To make the Spanish Rice, you will need:
1 cup of plain white rice
1 can of undrained Rotel tomatoes with jalepeno juices (hotness depends on your taste)
2 cloves chopped garlic
1/2 chopped medium yellow onion
2 tbsp cooking oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup of chicken broth (I use 1 teaspoon chicken base with 1 cup of hot water)
1/2 cup of water on reserve
To make the rice, heat the oil in a medium skillet on medium heat. Add in the garlic and the onion and cook it until it begins to turn translucent. Add in the rice, coating it in the oil and then dump in the Rotel tomatoes. When the rice has absorbed the liquid from the tomatoes, add in the chicken broth, salt, and cumin. If the rice continues to look thirsty, add in the reserve water as you go. It takes about twenty minutes to make the rice cooked completely from the time you add in the chicken broth. I don’t put a lid on my pan either; it makes the rice taste like Spanish Fried Rice almost!! MMMM!