Sour Cream Enchiladas

Ingredients

• FOR THE SAUCE:
• 16 ounces, weight Sour Cream
• 1 can Cream Of Chicken Soup (10 Ounce Cans)
• 2 cups Milk, Divided
• 1 cup Flour
• 1 can Diced Green Chilies, 4 Ounce Can (2 If You Like Them A Lot)
• 1 Tablespoon Pamesan Cheese
• 2 teaspoons Cumin
• 2 Tablespoons Seasoned Salt
• 1 Tablespoon Garlic Powder
• 2 Tablespoons Apple Cider Vinagar
• 2 cups Broth Saved From Chicken
• ½ cups Mozzarella Cheese
• FOR THE ASSEMBLY:
• 3 whole Chicken Leg Quarters
• 16 whole Corn Tortillas
• 1-½ cup Grated Cheese, Your Choice

Preparation Instructions

To begin with, put the chicken legs in a pot covered with water and boil until fully cooked (probably about 15-20 minutes). Then remove the chicken from the broth, saving broth for sauce.

In a large pot bring sour cream, chicken soup and 1 cup of milk to low simmer. While this heats, mix 1 cup of milk and 1 cup of flour in a mixing bowl until flour is fully dissolved. Stir in flour and milk mixture once the sour cream mixture is simmering. Lower heat and add all remaining ingredients except mozzarella. Raise heat to a low slow boil for 5 minutes, stirring constantly. After 5 minutes, remove from heat. Add mozzarella. Salt and pepper to taste. Allow to cool slightly before assembling the enchiladas.

Finishing the enchiladas:

Steam or heat tortillas for a few seconds so that they are pliable.

Shred your boiled chicken and salt and pepper it lightly.

Fill each fried or steamed tortilla with chicken and grated cheese (your choice) and roll. Place in a 9×13 pan, seam side down, till every inch of pan is used.

Pour warm (not hot) sauce over the rolled enchiladas and sprinkle with remaining cheese.

Bake in oven, uncovered at 350F for 25 minutes or until edges are boiling. Or you can heat them in the microwave if you used a glass pan – heat on full power for 10 minutes.

I will be making these on Saturday and will include a picture then.