This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... *Start chiles soaking (30 minutes) *Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) *Drink Margarita *Butter 13x9x2 baking dish *Preheat oven to 350°F *Slice and sauté mushrooms *Drink Margarita *Make sauce *Make filling *Assemble *Cook and eat (and drink Margarita)!
- 16 ounces light sour cream
- 1 (7 ounce) can diced green chilies
- 4 large green onions
- 1 cup cilantro, chopped
- 2 teaspoons cumin, ground fresh
- 2 cups cooked chicken, shredded
- 2 cups shredded extra-sharp cheddar cheese
- 2 medium tomatoes, seeded and chopped
- 1⁄2 lb button mushroom, sliced and sauteed
Ancho Chile Cream Sauce
- 2 dried ancho chiles
- 4 large garlic cloves
- 2 cups whipping cream
- 4 teaspoons fresh lime juice
- 8 (8 inch) flour tortillas
- Ancho Chile Cream Sauce:.
- Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
- Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
- Combine cream and chile puree in heavy skillet.
- Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
- Enchilada Filling:.
- Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
- Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
- Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
- Repeat. May need another small glass dish for all enchiladas.
- Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
- Serve with sour cream, guacamole and pico de gallo.