Sour Cream Chicken Enchinachos

tortilla chips
shredded chicken*
sour cream sauce*
green enchilada sauce*
monterrey jack cheese, shredded
pickled jalapenos

Spread out a few tortilla chips on a plate. Top each chip with chicken, then sour cream sauce, green sauce, cheese, and a jalapeno slice. Stick the plate under the broiler or in the microwave to melt the cheese. Serve with fresh guacamole.



*For the shredded chicken:
1 1/2 lbs. chicken (I used 2 large chicken breasts)
1/2 onion, diced
1 garlic clove, minced
1 poblano roasted, peeled, and chopped
2 cans stewed tomatoes, drained and chopped (reserve the juice)
1 tsp. comino
salt & pepper

Season the chicken with salt and pepper, cook in a bit of oil, until cooked through. Use a pot with a lid to keep the moisture in. Remove the chicken and set aside to cool. Add the onion and garlic and saute until the onion becomes transparent. Add the poblano, tomatoes, and comino.
Once cooled, shred or chop the chicken into even chunks and add to the pot with the veggies and warm through. Working in batches pulse the mixture in a food processor until the chicken is evenly shredded. You may wish to add a little juice from the stewed tomatoes if the mixture seems dry. Season to taste with salt and pepper.


*For the sour cream sauce:
3 tbsp. butter
1 tbsp flour
3/4 c chicken stock
1 16oz. container of sour cream
10 oz. monterrey jack cheese, shredded

Melt the butter in a sauce pan, add the flour to make a roux. Slowly whisk in the chicken stock over low heat until you have a somewhat runny gravy. Whisk in the sour cream a little at a time until smooth and thoroughly incorporated. Add a handful of cheese to the sauce and stir to combine.


*For the green enchilada sauce:
15 tomatillos (about 3” diameter)
6 poblanos
1 small white onion
1 jalapeno
1 tsp. salt
squeeze of lime juice (optional)

Roast the poblanos until they are blackened on all sides, peel and remove stems and seeds. Add to the food processor.
Boil the tomatillos until they begin to soften and turn color. Remove and add to food processor.
Remove the stem and seeds from the jalapeno. Roughly chop along with the onion. Add to food processor with remaining ingredients. Blend until smooth, you may need to work in batches.
Then run the sauce through a mesh sieve, save the pulp. (This should yield about 1 1/2c pulp, use a cup for the pork and save the rest to tuck into a quesadilla or add to tacos)
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