You Asked For It …

OK, maybe you did not ask for the recipe but someone did. This week I was pursuing the search engine terms section of the stats page and discovered the following search: “pulido’s sour cream chicken enchilada recipe”. It seems that I mentioned Pulido’s Chicken Enchiladas in an earlier post. It just so happens that our family cookbook has a recipe that claims to be Pulido’s recipe.

  • 16-24 tortillas ( I use corn)
  • 1 Chicken about 3 1/2 lbs

Sour Cream Sauce:

  • 3 C water
  • 3 C sour cream
  • 1/2 C margarine
  • 4 T flour
  • 1 tsp lemon juice
  • 1 T. chicken soup base or broth

Chicken Filling:

  • 1 1/2 med-sized bell peppers – chopped
  • 1/2 med onion – chopped
  • 1 can (8 oz) tomatoes, crushed
  • 1 tsp salt
  • 1 tsp cumin
  • 3/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 C chicken broth
  • 4 T shortening

Enchilada Sauce:

  • 4 oz chili powder
  • 2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 T shortening
  • 3 C water
  • 1 additional C cold water
  • 2 T Flour
  1. Cook chicken in boiling salted water until tender. (Shortcut use a rotisserie chicken from the grocery store). Remove from bones and dice. Set aside, reserving broth.
  2. For Sour Cream Sauce:
    Combine water, lemon juice and soup base. Bring to a boil.
    Melt margarine & stir in flour to form a roux.
    Fold roux into boiling water, lowering heat to a simmer.
    Cook & stir 5 minutes until mixture thickens.
    Remove from heat & fold in sour cream.
  3. For Chicken Filling:
    Saute diced pepper & onion in shortening.
    Add crushed tomatoes & simmer briefly.
    Add seasonings & 2 C reserved chicken broth.
    Dice cooked chicken & add.
    Simmer about 5 minutes more.
  4. For Enchilada Sauce:
    Heat 2 T shortening until melted
    Add chili powder, salt, cumin and garlic powder. Stir into a pasted being careful not to burn.
    Add 3 C water & let simmer 5 minutes.
    Stir 2 T flour into cold water
    Add to shortening & seasonings & simmer briefly.
    Remove from heat & let cool.
    Thin with a little more water if necessary.
  5. Assemble Tortillas:
    Dip tortillas into the enchilada sauce and then into skillet lightly greased with shortening.
    Cook tortillas until soft.
    Place chicken filling on each tortilla & roll up.
  6. Bring sour cream sauce to serving temperature and serve over enchiladas.

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