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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Sour Cream Enchiladas (two | Three) Recipe

Sour Cream Enchiladas (two | Three) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Sour Cream Enchiladas (two | Three) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz cooked chicken, shredded or cooked beef, thinly sliced (fajita-style); 1 tbs olive oil; 0.5 cup yellow onion, thinly sliced; 0.5 cup bell pepper (red or green), thinly sliced; 1 tsp garlic, minced; 1 tbs fajita seasoning; 1 tsp lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup sour cream (full-fat or light); 0.5 cup chicken or vegetable broth (warm); 1 tsp all-purpose flour; 1 tbs butter; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp lime zest (optional); 6 pieces corn tortillas; 1 cup Monterrey Jack cheese, shredded; 1 tsp cooking oil or nonstick spray (for warming tortillas); 1 tbs fresh cilantro, chopped (garnish); 2 tbs diced tomato or pico de gallo (optional garnish)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time45m

Serves2

Corn tortilla stuffed with your choice of beef or chicken fajita, topped with sour cream sauce and melted Monterrey jack cheese.

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Ingredients

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Filling (serves 2–3)

12 oz cooked chicken, shredded or cooked beef, thinly sliced (fajita-style)

1 tbs olive oil

1/2 cup yellow onion, thinly sliced

1/2 cup bell pepper (red or green), thinly sliced

1 tsp Garlic, minced

1 tbs fajita seasoning

1 tsp ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sour Cream Sauce

1 cup sour cream (full-fat or light)

1/2 cup chicken or vegetable broth (warm)

1 tsp 00 bread flour

1 tbs Butter

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp lime zest (optional)

Assembly & Topping

6 pieces corn tortillas

1 cup Monterrey Jack cheese, shredded

1 tsp cooking oil or nonstick spray (for warming tortillas)

1 tbs fresh cilantro, chopped (garnish)

2 tbs diced tomato or pico de gallo (optional garnish)

Method

Filling (serves 2–3)

Prepare protein

If using raw chicken breast or flank steak, slice into thin strips and season lightly with salt and pepper. For quicker prep use leftover cooked shredded chicken or cooked thinly sliced beef (about 12 oz).

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering.

Add the sliced onion and bell pepper; sauté 3–4 minutes until softened and beginning to brown.

Add the garlic and cook 30 seconds until fragrant.

Add the chicken or beef and 1 tablespoon fajita seasoning; toss and cook 2–4 minutes until heated through and well coated. If protein was raw, cook until done (internal temp 165°F / 74°C for chicken).

Stir in 1 teaspoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and set aside.

Sour Cream Sauce

In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 1 teaspoon flour and cook 30–45 seconds to form a roux (do not brown).

Slowly whisk in 1/2 cup warm chicken or vegetable broth until smooth and beginning to thicken, about 1–2 minutes.

Reduce heat to low and whisk in 1 cup sour cream until incorporated. Warm gently for 1–2 minutes — do not boil (boiling may cause sour cream to split).

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon ground cumin. Add 1/2 teaspoon lime zest if using. Taste and adjust seasoning; keep warm on very low heat, stirring occasionally.

Assembly & Finish

Preheat oven to 375°F (190°C). Lightly grease a small baking dish (about 8x8 in / similar) or casserole with nonstick spray.

Warm the corn tortillas so they are pliable: heat a skillet over medium, brush both sides lightly with 1 teaspoon oil or spray, and warm 20–30 seconds per side until soft and flexible. Keep wrapped in a towel to stay warm and pliable.

Place about 2 tablespoons of the filling lengthwise in the center of a tortilla and roll tightly. Repeat with remaining tortillas and filling. You should have 6 enchiladas (2–3 serving portion). Arrange rolled enchiladas seam-side down in the prepared baking dish.

Pour the warm sour cream sauce evenly over the enchiladas, making sure sauce coats each one. Sprinkle 1 cup shredded Monterrey Jack cheese evenly on top.

Bake in the preheated oven 12–15 minutes, until cheese is melted and sauce is bubbly. For a lightly browned top, broil 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 3 minutes. Garnish with chopped cilantro and optional diced tomato or pico de gallo.

Serve warm with extra lime wedges, salsa or guacamole as desired.