Chicken Enchiladas With Sour Cream Green Chili Sauce

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 3 1/2 lbs frying chickens, cut up
• 1/4 ounce sazon goya, con azafran seasoning package
• 1/2 cup oil
• 3/4 cup flour
• 5 cups chicken broth (i use the broth i cooked the chicken in)
• 16 ounces light sour cream
• 2 cups monterey jack cheese, shredded
• 2 (4 ounce) cans chopped green chilies (save the liquid)
• 1 teaspoon cumin
• 1 teaspoon chili-garlic sauce
• salt and pepper
• 1/2 teaspoon garlic powder
• 1 dash cayenne
• 14 corn tortillas
• 1 onion, chopped small dice about 3/4 cup

Recipe

• 1 put chicken on to boil in enough water to cover chicken.
• 2 mix the sazongoya con azafran seasoning package into the chicken water.
• 3 boil chicken about 40 minutes till falling off the bone.
• 4 de bone chicken saving all broth for later.
• 5 chop chicken into bite size pieces.
• 6 mix oil and flour together and set aside.
• 7 chop onion and saute in small amount of oil about a tsp till translucent.
• 8 add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• 9 add in chicken broth about a cup at a time should have a nice sauce consistency. add in the two cans of green chilis and the sour cream.
• 10 stir to combine.
• 11 season with chili sauce and cumin.
• 12 set aside.
• 13 fry corn tortillas in small amount of oil and set aside,.
• 14 pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• 15 lay tortilla flat put in small amount of cheese and chicken and roll.
• 16 place in pan seam side down.
• 17 repeat for all 14 tortillas.
• 18 cover with rest of sauce and sprinkle cheese on top.
• 19 cover with foil.
• 20 bake in 350 oven for 40 minutes.