I made Chicken Enchiladas the other night, It's one of my repertoire recipes that I make to impress guests. But I just had a hankering so I made them to impress the husband. He's not impressed by much. He's like Elvis; cool as a cucumber. But this recipe makes even him swoon!
I served these beauties with blistered Poblano Peppers (we grew them ourselves) and a hardy stout that our friend Brad made called, Mr. Hanky's Russian Imperial."
The Enchiladas are creamy, savory treats that are especially satisfying on a cold winter's night. Paired with this chocolaty, boozy stout (boozy is good by the way - otherwise you'd drink a Bud - I want my stout to be an artisan type of hooch - that means it must include a real spirit vibe!) and the peppers, you are eating like royalty. Hungry?
Chicken Enchiladas Suiza
- In a large sauce pan cook the chicken in the chili powder, cumin and salt and pepper and 1 tbs butter until cooked through. Let the chicken cool and shred.
- Fill 87-8 tortillas with chicken, corn, rice, salsa and a little cheese.
- Roll up tortillas and place seam side down in a 9x13 baking dish.
- In a large sauce pan, create a roux with 3 tbs. butter and 3 tbs. flour. Whisk until lightly browned.
- Add sour cream, chicken broth and cream of chicken soup to the roux and whisk until mixed and thickened.
- Remove sauce from heat and pour over enchiladas.
- Cover enchiladas with the remainder of the cheese.
- Bake at 350 for about 30 minutes.
- Serve with blistered Poblano Peppers and Mr. Hanky's Russian Imperial Stout.