Tequila Lime Chicken Enchiladas with a Jalapeño Cilantro Cream Sauce

• Meat

  • 2 lbs Chicken, boneless skinless

• Produce

  • 1/2 cup Coriander
  • 3 cloves Garlic
  • 1 Jalapeno
  • 4 Limes juiced

• Canned Goods

  • 3 1/2 cups Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 10 Corn tortillas

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cup Jack cheese
  • 3/4 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Tequila

Found on houseofyumm.com

Description

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic minced
• 4 limes-juiced
• 1/4 cup chopped cilantro
• 1/2 cup tequila
• 2 cups chicken stock
• 1 teaspoon salt
• 2 lbs boneless skinless chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/2 teaspoon salt
• 1 jalapeño seeded and diced
• 1/4 cup chopped cilantro
• 1/2 cup shredded jack cheese
• 10 corn tortillas
• 1 and 1/2 cups jack cheese

Directions

• In large saucepan add the olive oil heat over medium heat. Add the garlic and cook for about 2-3 minutes until the garlic is fragrant. Add in the lime juice, tequila, chicken stock, salt and cilantro, stir until combined. Bring to a simmer.
• Add in the chicken and cook each side for about 10-15 minutes until the chicken is completely cooked, will no longer be pink inside. Turn the heat off.
• Remove the chicken from the pan and place on a cutting board. Shred the chicken then add it back to the pan with the sauce. Stir so that the chicken is coated with the sauce.
• In a medium size saucepan melt the butter. Add in the flour and whisk until thick and paste like. Cook for about 1 minute then add in the chicken broth. Whisk together.
• Spoon in the sour cream. Whisk until combined.
• Add the salt, diced jalapeño, chopped cilantro and shredded jack cheese.
• Stir until combined and the cheese is melted and incorporated.
• Bring sauce to a simmer to thicken then remove from heat.
• Assemble the enchiladas:
• Heat the corn tortillas in the microwave. Spoon the chicken onto the tortilla, top with cheese. Then roll up. Place in baking dish.
• Repeat until all tortillas are filled and in baking dish.
• Cover with the sauce.
• Bake in the oven at 350 degrees for about 15 minutes.
• Top with remaining cheese and bake for another 5 minutes, until cheese is melted.