All of Patrice's recipes are wonderful. This is no exception. (Patrice's Notes - I got this from my sister Anne many years ago. It takes some time, so plan ahead, but it's just so creamy and delicious that it is worth it.)
Patrice's Chicken Enchiladas
Filling:
2 Tbsp. butter
2lbs. boneless, skinless chicken breasts or thighs, cut into small pieces
1-2 cloves garlic, minced
1 serrano chili pepper, seeded and minced
1 medium tomato, diced
1 medium yellow onion, chopped, 1 red or green pepper, chopped
1/4 tsp. dried oregano
1 tsp. sal1/2 tsp. cumin
1/4 tsp. coarse ground pepper
1 bay leaf
Cream Sauce:
1/4 cup melted butter
2 Tbsp. onion, finely diced
1 clove garlic, minced
1/4 cup flour
2 cups whole milk
1/2 tsp. salt
1/3 cup whipping cream
1/4 tsp. cayenne pepper
1 Tbsp. fresh lime juice
1 cube or 1 tsp. chicken bouillon flavoring
1 cup sour cream
For Assembly:
12-13 corn tortillas- lightly fried in oil
grated cheese, Monterey Jack or Cheddar
Instructions:
1) Preheat oven to 350*
2) Make filling. Heat butter in a large saucepan; add the chicken and sauté until browned on all sides and mostly cooked through. Remove chicken from pan and add chopped vegetables, cook until soft, then add the chicken and the spices and cook for 5-10 minutes (until it is all cooked through and flavors have melded).
3)For the cream sauce: Melt the butter in a medium sauce pan then add the onion and sauté until softened, then add the garlic and sauté 1 minute. Add the flour and cook for a few minutes to cook the flour flavor out. Stir in the cream, then add remaining ingredients but the sour cream. Cook, stirring constantly, until cream has thickened, 5-8 minutes or so. Turn off the heat and whisk in the sour cream until smooth.
4) For Assembly: While I'm making the sauce I usually start frying the tortillas. Fry them just until starting to brown; be sure to remove them from the oil before they start to get crispy. I layer them in paper towels as I remove them to let the excess oil soak into the towels. Spoon a few tablespoons of the chicken filling and top with pinch of the grated cheese on each tortilla. Roll the tortilla into a tight wrap and place fold side down in a 9"x13" pan. Once all the tortillas are filled, pour cream sauce over the enchiladas and top with more grated cheese.
5) Place in the oven for 20-30 minutes, until bubbly and lightly browned on top.
