One of my favorite things to eat at a Mexican restaurant are enchiladas! Not just any enchiladas though! I love Lemon Cream Enchiladas from @taqueriadelsol in Atlanta! Every place i go i try to recreate it with my order by adding queso and squeezing lemons on top! Well, I was doing it wrong the whole time! I stumbled upon the recipe that Chef Eddie shared over 5 years ago and decided to try my hand at making them and omg! It’s soooooo good! Here’s my take at the lemon cream enchiladas the CORRECT way!
Here's how they came out. This recipe makes enough sauce for 12 enchiladas with some to spare but, I just poured all of it on because i'm addicted to this sauce!
@Taqueriadelsol has so many variations of tacos and specials for the right price! The lines are always long but they do move fast so give them a try and then try your hand at this!
I added a little red enchilada sauce because I like a little spice but you don’t have to! I boiled four chicken breasts with carrots, onions, peppers and seasonings in water for about 30 minutes. I finished it off in the oven for about 30 minutes on 350 degrees and I sprinkled a little Mexican cheese on top and baked it for about 5-10 minutes on 400 degrees in the oven. So so so good!!
Please try this recipe and tell me how good it is!!!
Lemon Cream Enchilada Sauce Recipe
3 cups chicken stock
Juice of 1 large lemon (about 3 tablespoons)
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 1/2 cups sour cream
Salt to taste
In a large saucepan, bring the chicken stock and lemon juice to a boil.
In a small bowl, stir butter and flour together to make a smooth paste. Stir butter-flour mixture into hot stock, spoonful by spoonful, and simmer until the stock is very thick. You may not need all the butter-flour mixture.
Remove saucepan from heat and stir in sour cream. Season to taste. May be made up to 2 days ahead and gently reheated before using. Makes: 4 1/4 cups
#morgancreates #chicken #lemon #cream
#enchiladas #taqueria #atleats #diy #foodie #yummy