Dr. M.’s Wicked Good Chicken Enchiladas with Jalapeno Cream Sauce

This recipe is a time-consuming but well worth the work!!  You will need to marinate the chicken overnight.

Chicken Filling:

Rub 3 half chicken breasts with:

1/2 teaspoon coarse salt

1 teaspoon cumin

1 teaspoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red chile powder

1 teaspoon jalapeno or chipotle powder

1 tablespoon olive oil

add 1/2 cup of beer and marinate over night

Grill the chicken breasts, then shred by hand when cool.

Caramelize one lager onion chopped and set aside.

Jalapeno Cream Sauce:

1 stick butter

1 small onion, chopped

2 jalapenos, minced- remove ribs and seeds if you do not want the heat

1 can chopped green chiles (Ortega or Old el Paso)

1 clove garlic, minced

1 teaspoon salt

1/2  teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon white pepper

2 cups creme fraiche (pink and white container usually found near gourmet cheese or sour cream)

1/2 cup chicken stock- I use stock instead of broth because it adds a nice rich flavor

2 cups grated pepper jack cheese

Instructions:

Melt butter, saute onion until translucent, add jalapeno, green chiles, garlic and spices- saute briefly until it smells great!  Stir in creme fraiche and simmer for 15 minutes.  Sauce will thicken, thin it out with the chicken stock and bring back to a simmer.  Remove from heat and stir in cheese until just melted.

Heat 10-12 corn tortillas ( you can use wheat or flour) in microwave.  Preheat oven to 350 degrees F.  Cover bottom of a 9×12 baking pan with sauce.  Dip the tortillas in the sauce to cover, fill with chicken filling, 1-2 tablespoons of the caramelized onion and a little more pepper jack cheese.  Roll those suckers, place in pan seam side down in two rows of 5 or 6.  Pour remaining sauce over them and sprinkle with a little more pepper jack cheese.  Bake for about 20 minutes.  Enjoy!!

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