Tuesday, October 9, 2012

Chicken Enchiladas Smothered in 'Sour Cream' Sauce and served with Borracho Beans

This classic Mexican meal is a great addition to any day!  These delicious enchiladas that are filled with seasoned shredded chicken and topped with a tasty sauce, pairs wonderfully with borracho beans.  Both of these recipes come with their fair share of work, but the result is well worth it!

Ingredients for borracho beans:

  • 1 pound of dry pinto beans
  • 1 small sweet onion
  • 1 fresh jalapeno
  • 1 1/2 teaspoon jarred garlic (3 cloves minced)
  • 1/2 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 tablespoon black pepper
  • 3/4 tablespoon salt
  • 1/2 teaspoon cumin
  • 12 ounces chicken broth

Empty bag of dry pinto beans into a colander, and rinse beans thoroughly.

Pour 8 cups of water into a large stock pot.

Bring the water to a boil.

Pour the beans into the boiling water, and reduce heat to a simmer.

Simmer beans for 2 hours, adding hot water if needed (if water level gets too low).

After 2 hours drain the beans in a colander and rinse well with cool water.

While the beans are cooking, puree the onion.

Add the salt, pepper, paprika, cumin, chili powder, and garlic to the pureed onion.

Pour cooked and rinsed pinto beans into a stock pot.

Add the onion and spice mixture to the beans, then pour in the chicken broth.  Mix well.

Simmer over low-medium heat, covered, for 2 1/2 hours.  Stir occasionally.

Ingredients for chicken enchiladas:

  • 3 boneless, skinless chicken breasts, cooked and shreaded
  • 2 tablespoons taco seasoning
  • 1 box of cream of chicken soup (I avoid a popular canned variety, since it contains MSG.  I use this kind.)
  • 8 ounces of plain greek yogurt (I used non-fat, and it turned out wonderfully.  However, if you wish to use the full fat variety, go for it.)
  • 1 can of diced tomatoes
  • 1 can of mild diced chilies 
  • grated cheddar cheese
  • 3 tablespoons peanut oil for frying
  • 12 corn tortillas

Boil the chicken breasts in a large stock pot with enough water to cover the chicken by 1 1/2".  Boil over low heat for 35 minutes.

While the chicken is boiling, combine the yogurt, soup, tomatoes, and chilies together in a sauce pan.  Mix well.

Heat the sour cream mixture over low heat, stirring often.

When the chicken is done boiling, remove from water and place on a cutting board to cool.

Once the chicken has cooled enough to be touchable (15-20 minutes), pull apart the chicken shredding it with your fingers (make sure they're clean.)

Place the shredded chicken into a pot.

Pour a mixture of 1/4 cup water and taco seasoning over the chicken.

Heat over low-medium heat, stirring occasionally to cover shredded chicken with seasoning.

Cook until water has evaporated leaving the chicken covered in seasoning.

While the chicken is cooking, pour 1-1 1/2 tablespoon of peanut oil into a skillet, and heat over medium heat.

Once the oil is hot, fry the corn tortillas for 15 seconds on each side (this will make the tortillas easy to roll without breaking).


Pre-heat the oven to 350 degrees F.

In a glass baking dish, cover the bottom with 1/3 cup sour cream sauce.

Spread a teaspoon of sour cream sauce onto a tortilla.

Add chicken and cheese.

Place each rolled tortilla into the glass baking dish.

Sprinkle a small amount of cheese onto of the enchiladas, and smother with sour cream sauce.

Bake in pre-heated oven for 30-40 minutes.

Serve this meal with your delicious borracho beans, rice, guacamole, and chips.

Sour cream not your style?  Check out my recipe for cheesy chicken enchiladas topped with a homemade red enchilada sauce.
Chef's note: For some more enchilada inspiration, please visit this great blog to see Enchiladas Guadalajara Style

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