Lunch: Sour Cream-Chicken Enchiladas

Though Fain, a seventh-generation Texan, now lives in New York City, she spends a lot of time re-creating the vibrant Tex-Mex food of her youth. Think that doesn't include casseroles? Take a gander at these cheesy chicken enchiladas. "To give a kick to my

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Sour Cream-Chicken Enchiladas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3 lb. boneless, skinless chicken breasts
kosher salt
4 tbsp. olive oil
2 tbsp. unsalted butter
2 serrano chiles
2 clove garlic
2 tbsp. all-purpose flour
2 c. chicken broth
2 c. sour cream
1 c. Chopped cilantro
1 tsp. ground cumin
1 dash cayenne
1 can tomatillos
24 corn tortillas
10 oz. Monterey Jack
1 medium onion

Instructions

Preheat oven to 350 degrees F. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside.
Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, 1/4 cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.
In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.

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