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Ingredients for the filling:

• 4 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon avo oil

** when you get to the point of cooking chicken, feel free to sub your favorite chicken taco meat recipe, or add some taco seasoning to the chicken when you bake. I will sometimes make shredded chicken tacos meat and use that instead- or cook as this recipe outlined.

Ingredients for the sour cream sauce:

• 2 tablespoons unsalted butter
• 6 fresh tomatillos, husked and cut in half or 1 (10-ounce) can tomatillos
• 2 Serrano chiles, seeded and diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• Dash cayenne
• 2 cups chicken broth
• 2 cups sour cream
• 1/4 cup chopped cilantro

Ingredients for the enchiladas:

• 2 tablespoons avo oil
• 12 white corn tortillas
• 1/2 medium-sized onion, diced
• 3 cups (12 ounces) shredded Monterey Jack cheese
• 1/2 cup chopped cilantro, for serving

Instructions

1. Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
2. Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil in a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side for 3 minutes.
3. Place the chicken in the oven and bake uncovered for 25 minutes or until an inserted thermometer is 165°F. When the chicken is done, remove it from the oven, keeping the oven on since you’ll be using it again.
4. Allow the chicken to cool, and then shred it with 2 forks. Taste the shredded chicken and add more salt and pepper if desired.
5. Meanwhile, to make the sauce, in a medium pot melt the butter on medium-low. Add the tomatillos and diced Serrano chiles and while occasionally stirring, cook until soft, about 4-5 minutes. Add the minced garlic and cook for 30 seconds.
6. Whisk in the flour, cumin, salt, and cayenne and cook for 1 more minute or until lightly toasted and fragrant. Pour the chicken broth into the pot, and while whisking, cook until the broth has thickened, about 2-3 minutes. Stir in the sour cream and cilantro, then remove from the heat.
7. Pour the sour cream sauce into a blender and puree until smooth. Taste and adjust seasonings.
8. To make the enchiladas, In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
9. Pour 1 cup of the sour cream sauce into the bottom of a 9z13 baking dish.
10. To assemble the enchiladas, take each warm corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions, and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
11. Roll the tortillas around the filling and place the rolled tortillas seam side down in the baking dish. Cover the enchiladas with the remaining sauce and cheese and bake uncovered for 25 minutes or until the the top is brown and bubbling.
12. Serve warm topped with chopped cilantro.

2 tablespoons butter
4  cups chicken breast pounded, cut in strips
1  onion cut in half lengthwise and sliced
2 cups  mushies, sliced fairly thick
1 tablespoon  paprika (or more if desired)
1 tablespoon + 1tsp chicken base
1 cup  heavy cream (Mexican cream works best)
2⁄3 cup  sour cream

1. Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
2. Add cream, mushrooms, paprika & chicken base.
3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
4. Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
5. Serve hot with warmed flour tortillas and Spanish Rice.

Optional: I typically add a tablespoon of jarred chipotles in with the chicken, as well as season the chicken with chili powder, cumin, and garlic powder before frying. I will also typically add 1 cup of cheese for the last minute before putting in sour cream, either Monterey or Mexican blend of some sort. Swap out whatever veggies you like.

Marinade: 

Toast up your chiles (toss in avocado oil and air fry for 2 min) and then soak for 30 min in hot water. Drain the water and add chiles to food processor with a small onion and jalepeno (charred in air fryer), juice of 2 limes, 6 cloves garlic, salt, pepper, cumin, and half a bunch of cilantro. Place into a Tupperware with your steak and marinate in the fridge for 24h.

Steak: 

The right way is seared on a very hot grill. We sear it in the cast iron which works great. I get my pan super hot and toss in some butter and sear very quickly. These cuts are super thin so be careful not to overcook it. I then dice the steak, season with salt, and the throw it right back into the cast iron with tiny bit of butter after the tortillas are done just to warm it up. The air fryer at 400 for 4 minutes also works great. 

Tortillas: 

Do not toast the tortillas. There should be no crunch. Get your cast iron nice and hot (450 is what I use on my induction cook top) and quickly heat up your tortilla 1-2 at a time. Do not use oil otherwise you will get crunch. We’re looking to heat them up and add a tiny bit of color, but absolutely no crunch. They should be nice and pliable and warm, which is all you want.  Immediately place your tortilla on a plate wrapped in a dish towel as soon as you’re done heating each one up. 2 tortillas per taco 2-3 tacos per person. 

Salsa Verde: 

Toss an onion, jalepeno, and your tomatillos in the oven with some avocado oil and broil on high til nice and charred. Toss into the food processor with fresh garlic, a splash of acv, 1 whole bunch of cilantro (just cut some of the stems off don’t pick it all off), juice of 3-4 limes, 1 avocado, and salt/pepper/honey to taste. This should be nice and fresh and acidic.. and super easy. 

Recipe Credit: Jade Family