Sour Cream Chicken Enchiladas

Serves 4, 2 enchiladas each

Ingredients

1 lb chicken breasts or thighs
1 packet Goya Sazón Coriander and Annatto

2 tablespoons vegetable oil
8 corn tortillas
1/2 large onion, diced
7 oz can of diced green chiles, divided
1/2 cup shredded sharp cheddar cheese
salt and pepper to taste

For the Sauce
2 tablespoons butter
2 tablespoons flour
1 cup organic low sodium chicken stock
1/2 cup Lactose Free Green Valley Organics Sour Cream
Diced green chiles
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin

Fresh cilantro for garnish

Directions

Place chicken pieces into a medium sauce pan. Cover with the packet of Goya Sazón Coriander and Annatto. Add water to the pan until it covers the chicken completely. Simmer on medium high heat for approximately 20 minutes, until the chicken is poached through, and the internal temperature reaches 180°F.

While the chicken cooks, heat 2 tablespoons of vegetable oil in a frying pan on high heat. Dip the edge of a corn tortilla in the oil – if it quickly bubbles, the oil is ready. Line a plate with paper towels and keep it nearby.

Cook the tortillas in the hot oil, one at a time. Cook the tortillas for 10 seconds on each side, flipping using metal or heat resistant tongs. Allow the extra oil to drip off the tortillas into the pan before removing to the paper towel-lined plate. When all tortillas are cooked, set aside.

Leave pan with oil on medium heat and add diced onions. Season the onions with salt and pepper to taste and allow to brown. When onions show some caramel color and are mostly translucent, they are done. Turn the heat off.

Check your chicken. It should be mostly done. Remove it from the broth and use two forks to shred it. Turn the heat back on to the onions, then add the chicken to the pan and stir.

Open a 7 oz can of green chiles and spoon half the can into the chicken and onions. Add the broth you cooked the chicken in, and allow the mixture to simmer and the liquid to cook away.

When the chicken-onion mixture is heated through and has hardly any broth left, remove it to a bowl. Mix in the shredded cheddar.

In the same frying pan, add 2 tablespoons of butter. Melt the butter on medium heat. When the butter is completely melted, add 2 tablespoons of flour. Use a whisk to mix the butter and flour together into a light paste.

Add one cup of chicken stock, whisking as you add it to the roux. Allow the mixture to cook and thicken slightly.

Measure 1/2 cup of Lactose Free Green Valley Organics Sour Cream into the sauce, along with the remaining half of the green chiles. Use the whisk to stir and mix the sour cream and chiles thoroughly into the sauce. Simmer on low heat.

Preheat the oven to 375°F.

While the sauce simmers, assemble the enchiladas:

Spoon 2 tablespoons of chicken filling into the center of a cooked tortilla and roll it into a tight cylinder. Place the taquito in a baking dish, seam-side down. Continue to assemble until you have used all the tortillas. Any extra chicken mixture can be used in tacos or soup at a later date.

Pour the sour cream sauce over the enchiladas.

Bake for 15-20 minutes, until the sauce is bubbling. Serve with refried beans and yellow rice, and a delicious guacamole salad.