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.