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 fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Sour Cream-Chicken Enchiladas

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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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