Polly’s Sour Cream Chicken Enchiladas with Tomatillo Sauce
16 ounce carton sour cream
½ cup milk
½ cup chicken stock
3 T. Butter
1 tsp ground cumin
Ground Black Pepper
1 16 ounce Jar Tomatillo Sauce**
12 corn tortillas*
3 cups cooked chicken breast meat, shredded
2 cups Jalapeno Jack Cheese
1 cup Mexican Mix Cheese
¼ cup fresh cilantro chopped fine.
Preheat oven to 350 degrees
Mix milk, sour cream, and chicken stock together in measuring cup and microwave until warm. Make a roux out of butter and flour, whisking until golden over medium heat in skillet. Add in the milk/sour cream mixture a little at a time continually whisking. Cook at a simmer, continuing to whisk about 5 minutes to get rid of the flour taste and you have a thick gravy. Add cumin, then salt and pepper to taste.
Remove from heat and stir in jar of Tomatillo sauce.
Spray and 9X13 casserole dish with non stick spray and spoon a thin layer of sauce on the bottom. Tear four of the tortillas into small pieces and place over sauce. Layer on ½ of the chicken and top with 1/3 of the cheese. Repeat, sauce, tortillas, chicken and cheese, then tortillas and finally mix the cilantro into the last 1/3 cheese and top casserole.
Bake at 350 degrees for 30 minutes or until hot and bubbly. Let sit for 10 minutes before serving.
*(for best results use Trader Joe’s ½ corn and ½ wheat-they only come in package of 8 so I buy three packages and split them into two groups of 12 and freeze the 2nd package)
** I used Kroger brand mild Tomatillo sauce