This is one of my favorite Mexican dishes to have when we eat out... yummy, creamy and absolutely DE+LI+CIOUS!!
and I didnt know that it was so easy to make!
It is also one of the dishes that you can assemble beforehand, for a party and then just pour the sauce over it and bake for a few minutes before you lay the table!
Most of the ingredients are easily available in India and for my Indian friends-the flour tortillas can be substituted with home made soft rotis kneaded with some oil/ghee.
so here goes:
CHICKEN CORN ENCHILADAS in SOUR CREAM, MUSHROOM SAUCE
2 chicken breasts, diced
1 onion, finely chopped
4 tbsp oil
2 medium sized bell peppers (different colors- I used red and green)
1 cup frozen sweet corn (thawed)
6 flour tortillas or rotis, about 8 inches each
1 1/2 cups grated preferably Mexican blend cheese, or any other grated cheese that is available to you (for my Indian friends)
4-6 medium sized button mushrooms, thinly sliced
3 tbsp butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup light sour cream
4 tbsp preferably taco seasoning (but you can also use any other flavored seasoning that you would like to add to the chicken to give it some zest!)
1-In frying pan, fry the onions till they become transparent, in oil over medium-high heat, then add chicken and stir until chicken is just done.
Remove from fire and set the chicken aside.
2- Add a bit of oil to the frying pan and stir fry the bell peppers and sweet corn with a bit of salt and pepper for 5 minutes.
3- Remove from fire and add to the chicken and mix them together.
4-Divide cooked chicken mixture evenly between 6 tortillas; add 2 tablespoons cheese to each tortilla.
5-Roll the enchiladas and place them seam-side down in a lightly greased baking dish.
6- Take a bit of oil in the sauce pan and lightly fry the mushrooms till they start sweating.
Remove the mushrooms from the pan and set them aside.
7- Melt some butter in the same saucepan; stir in flour and cook until lightly browned.
Gradually whisk in the chicken broth, smoothing out the lumps....then bring to a boil, stirring frequently-till it starts coating the spoon.
8- Remove from heat; stir in sour cream and mushrooms-mix well.
pour sauce evenly over enchiladas.
6-Top with the remaining cheese.And bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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