Sour Cream Dream Enchiladas & Nachos(Recipe, Photos included)

I make good red enchiladas, but I can make good white ones too. Also this recipe is flexible enough to also be made as nachos. I made both today.

Ingredients


Corn Tortillas(How much is up to you. I use Mission's Supersize Yellow Corn Tortillas, 10ct)
1.8 Pounds Chicken Thighs(You can buy a 1.8 pound package at any grocery store from Tyson. This will be enough for about 10 supersize tortillas or 16 regular size tortillas)
1 Pound of Shredded Monterrey Jack Cheese(The general ratio is 1 pound per 8 supersize tortillas, or 1 pound per 12 regular size tortillas)
8oz/1 Cup of Diced Onions
4oz Diced Green Chiles
16oz/2 Cups of Chicken Broth
Oil for Frying
1 TBSP Crisco or Shortening or Oil
2 TBSP Butter
2 TBSP Flour
8oz/1 Cup of Sour Cream
1/2 Cup Heavy Cream
1tsp Paparika
1tsp Salt
1/2 tsp Ground Cayenne Pepper
1/4tsp Black Pepper

1. Cook the chicken thighs. The easiest way is to just bake them at 425 degrees for 20 minutes. You want to make sure they are tender. After they are cooked, take 2 forks and shred them in a large bowl. When done shredding put it in a colander or strainer and drain.



2. While the thighs are in the oven I shred my cheese and fry my corn tortillas. For enchiladas, fry them for no more than 20 seconds, flipping over after 10 seconds. You do not want them to get crisp. For nachos, fry them for 105-120 seconds, flipping halfway. For nachos you want them to be crisp to handle the toppings. After frying place them on paper towels to drain. The pic below is an example of a tortilla I fried to be a nacho. An enchilada tortilla will not be that golden or crispy looking.



3. Take a big enough saucepan/skillet and heat 1 TBSP crisco or shortening or oil. Then add all of the onions and cook for about a minute. After the minute is up add half of the green chiles and all of the shredded chicken and get it all combined. When combined add 1/2 tsp paparika and about half a cup of chicken broth and combine. When its all combined(make sure all the ingredients are well blended together) add the half cup of heavy cream and stir. Heat it to boiling, then place it on the backburner to simmer at low heat. It should look a bit orange and creamy, like this:




In a separate skillet make a roux with 2 TBSP butter and 2 TBSP flour. If you don't know how to do a roux I can't help you. This is not a dark roux, melt the butter and whisk in the flour and stir for about a minute, just to get it all combined. After the minute is up add the rest of the chicken broth and stir for another minute or two. Add the rest of the green chiles, and then reduce the heat. When the heat is reduced add the sour cream.



After the sour cream is mixed in and heat is reduced, add another 1/2 tsp paparika, 1/2 tsp of ground cayenne, and 1.5 cups of the shredded cheese. It shouldn't take too long to melt. Combine it all together, and it will be thicker, and then add salt/pepper to taste. I add 1 tsp salt and 1/4 tsp black pepper. It should look somewhat white, a bit speckly:



For enchiladas, preheat the oven to 375. It's pretty self explanitory, use a slotted spoon to place some of the chicken/onion mixture on a fried tortilla, add shredded jack cheese, and roll, and place seam side down into a casserole dish or pan of some sort. Repeat this process for as many tortillas as you would like, then take a large spoon or ladle and spoon the white sour cream cheese sauce on top of the enchiladas. Put in the oven and bake at 375 for about 10 minutes or so.



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For nachos, its a bit different. Take a crisp tortilla, and what I do, is dip one side of the tortilla in the white sour cream cheese sauce. Just one side. Then I put it on a baking sheet sauce side up, and use a slotted spoon to put the chicken/onion mixture on top. Then I put shredded jack cheese over the chicken. Then I take a measuring cup and scoop some white sauce out of the pan, and drizzle it on top of the cheese. Repeat this process with as many tortillas as you would like, put on a baking sheet and broil(not bake) the nachos until the cheese is melted. Then cut into pieces with a knife, or easier, a pizza cutter.







Enjoy