Ingredients
For the filling
8-10 boneless, skinless chicken breasts
1 large onion, sliced
3 cloves garlic, peeled and smashed with the side of a knife
1 jalapeño pepper, seeded and quartered
4 cups chicken broth
16 ounces sour cream
8 ounces cream cheese, softened
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons cumin, ground
For the sauce
4 tablespoons butter
4 tablespoons olive oil
3 cups strained cooking liquid from poaching chicken
2 (15 ounces each) can tomato sauce
2 tablespoons chili powder
4 teaspoons ground cumin
2 leaves fresh sage, chopped
For assembly
24 corn tortillas (6 inch)
Ingredients
1. Place chicken, onion, garlic, jalapeño, and chicken broth in a large pot. Cover the pan, bring to a simmer, and poach the chicken for 12 to 14 minutes or until the chicken is completely done. Remove the chicken from the pot and discard remaining ingredients. Once the chicken has cooled, shred or chop it into small pieces in a large mixing bowl.
2. Combine the sour cream, cream cheese, chili powder, and cumin. Add chicken to the cheese mixture and combine until well mixed.
3. To make the sauce: In a medium saucepan, heat the butter and oil over medium heat. Once butter has melted, add garlic and cook until fragrant, about 30 seconds. Stir in flour until garlic is coated. Add cooking liquid and continue stirring until smooth. Stir in tomato sauce, chili powder, cumin, and sage. Turn heat to high and cook until boiling, stirring frequently, until sauce thickens a little. Remove from heat.
4. Heat oven to 350*F. Spray 9 by 12-inch baking dish with cooking spray.
5. Layer 6 tortillas over bottom of baking dish. Spread one third of chicken mixture over tortillas then top with one fourth of enchilada sauce.
6. Layer 6 more tortillas over sauce and top with half of remaining chicken mixture and one third of remaining enchilada sauce.
7. Layer 6 more tortillas and top with remaining chicken and one half of remaining enchilada sauce.
8. Layer remaining tortillas over top of everything and top with remaining enchilada sauce.
9. Cover with foil and bake 45 minutes. Serve with salsa, sour cream, and other toppings as desired.
Photo
Comments
A while ago I made delicious beef enchiladas that had a great homemade sauce. Prior to this I’d only ever bought enchilada sauce from the store. I thought it might be fun to turn my normal enchilada recipe into a layered dish using the homemade sauce from that beef enchilada recipe, and this dish was created! It was yummy and we all loved it!
Note: You might need to make this in two baking dishes, I’m not 100% sure. Must revisit so I can update the recipe.