Pressure Canned Chicken Thigh Sour Cream Enchiladas

Psalm 113:2-3

    [2] Blessed be the name of the LORD

        from this time forth and forevermore! 

    [3] From the rising of the sun to its setting,

        the name of the LORD is to be praised!

An ej original recipe!

1 qt pressure Canned thighs, shredded 

Reserve stock

1 c cheese, Combo of sharp cheddar and unexpected Cheddar (Trader Joe)

1/2 c Quesadilla cheese

1 c enchilada sauce, 

to make this use 

1/2 c chunky salsa, 3 T tomato paste concentrate, 1/4 c chicken stock

Put in food processor and pulse a few times

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde( I use Herdez)

1/8 c guacamole Salsa( I use Herdez)

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.