Green Chile Chicken Enchiladas (w/ Tequila Lime chicken) and Sour Cream sauce!

So I've made enchiladas before, but I wanted to find something that would really pop, something awesomely unique.  The idea came to me after making soup with Tequila lime chicken. What if I made enchiladas with it instead? Thus after merging three different recipes worth of ideas (and a few of my own) these utterly delicious babies were born.

Green Chile Chicken Enchiladas (with Tequila Lime Chicken!)

in Sour Cream Sauce

Serves 2-3 people (You can easily double the recipe for a larger batch)

For the Enchiladas:

1 boneless skinless chicken breast

1 tbs butter

1 tbs lime juice

1 tbs tequila

1/2 tbs  onion powder

1/2 tbs garlic salt

1/4 tbs cayenne pepper

1 tbs Cajun seasoning

1 sm can Hatch Green Chiles (I prefer mild)

1 cup yellow onion, diced

Flour Tortillas (usually 4 is enough)

A few handfuls of shredded Mexican Blend cheese. (1/2 cheddar 1/2 mozzarella)

For the Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

3/4 cup sour cream

1 jalapeños, seeded and minced (You can do two if you like the heat)

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

Enchilada Filling:

Take the 4 spices (Cajun, Cayenne, garlic and Onion) and blend in a small bowl to make a dry rub.

Melt the butter in a pan on medium heat.

Pour the spices over the chicken breast, covering all the sides, then add chicken and remaining spice to the butter in the pan. Pour in the tequila and lime juice and flip the chicken to help the flavors blend.

Pan fry the chicken on Medium heat for 4-6 minutes until cooked through. Be careful not to blacken the seasoning mixture. If the liquids boil out and the mixture looks too dry you can add a few tbs of water to help keep from burning.

Let the chicken cool for a few minutes.

While the chicken is cooling, sauté your diced onion until transparent.

Shred the chicken breast into roughing bite sized bits, then add chicken and can of green chilies to the onion in the pan. Blend and simmer for about 3 minutes.

Sauce:

In a small sauce pot melt butter, and blend in flour on medium heat, stirring to make a roux. When the mixture is golden brown, slowly stir in broth.

While stirring, blend in sour cream, garlic, salt and pepper.

Bring to a low boil, and reduce heat to low, adding in jalapenos.

Simmer for 5 min to cook jalapenos.

Enchilada Prep

Coat a 8x8 glass pan with butter, then get out tortillas.

Starting in against one edge, hold the tortilla like a taco, fill with chicken/green chile/onion filling, then fold the edges over like a burrito. If the tortilla doesn't want to stay closed, I use a little bit of sour cream sauce to 'glue' the tortilla closed.

Repeat until pan is filled with closed, stuffed enchiladas.

Slowly pour sauce over, trying to get all around the tortillas. If you have too much sauce, save the remainder to pour over the enchiladas once they're served.

Preheat oven to 350 and cook enchilada's for 20 Minutes.

Pull out pan and top with shredded cheese then put back in the over for another 5 minutes.

Allow to cool for about 10 minutes, then serve and enjoy!

PS. If you ever want to have the tequila lime chicken by itself, just follow the first few steps and serve. It should pair nicely with margaritas.

If you have any suggestions let me know!