Cover chicken pieces with water, onion chunks and 2 tsp. southwestern seasoning. Cover with lid and simmer gently for approx. 30 minutes or until just cooked. Remove from cooking liquid and let cool. When cool, shred chicken by hand. Then mix in hot sauce and remaining 2tsp. southwestern seasoning. Set aside.
WHILE CHICKEN COOKS- In a small saucepan, combine, diced onion and raw diced jalapeno until soft and onion is translucent. Combine this with the chopped pickled jalapeno. Let this mixture cool while you fry the tortillas.
Fry tortillas in a large skillet, one at a time in hot oil for 15 seconds each side (spread paper sacks for draining tortillas as you cook) Mix together cooled onions, and jalapenos with cheese reserving 1/4 cup of cheese for the top. Set aside.
In a small saucepan, melt butter, blend in flour, add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour one ladle of sauce into chicken mixture. Mix chicken mixture and spoon on 12 tortillas, roll up and place seam side down. Pour sauce over tortillas and bake at 350 with foil on for 20 minutes. Raise the heat to 425 remove foil and add reserved cheese. Cook 5-10 minutes more or until golden. Let rest 10 minutes before serving.
Originally Submitted
8/1/2010
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You can add this Green Chili Enchiladas in Sour Cream Sauce recipe to your own private DesktopCookbook.
