Sour Cream Chicken Enchiladas

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Here’s a simple weeknight dinner for you – Sour cream chicken enchiladas!

I’m back on the comfort food train……

But now that I think about it, I never left.

These are super easy to make.  Essentially you make sour cream sauce and stuff tortillas with chicken and cheese and then bake, that’s it.  Easy peasy.  I usually serve enchiladas with beans or rice, sometimes both, but this is a hearty meal so you can get away with serving just the “whole enchilada.”

 

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For convenience I use a whole rotisserie chicken instead of cooking raw chicken first… but HEY, that’s just ME!  And I’m lazy 😉

 

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My handy-dandy sous chef sauteing diced onion in butter.

 

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Now she’s adding flour and seasonings to the onion/butter to make a roux.

 

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Once it’s like a paste, stir in the chicken broth.

 

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Once boiling, whisk in sour cream and diced chiles.

 

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Then add shredded cheese.  That’s it for the sauce. 🙂

 

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Here’s my other sous chef shredding the rotisserie chicken.

 

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To keep the filling moist, I add 1/4 cup of chicken broth to the chicken/cheese mixture before I roll the “enchiladas.”

I’m not sure why I call these enchiladas…

My idea of an enchilada is using a corn tortilla but I actually prefer the flour tortilla to the corn.  I think it’s a winner in my eyes because of the higher calorie content.  Yes, I said it.  I like flour tortillas better because they’re more fattening and therefore taste better. 😛

“Everything I like is either illegal, immoral or fattening.”

– Alexander Woollcott

Hmmm.  66.6% Accurate.

 

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You want to put about 1/4 cup of filling in each tortilla.

 

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Before I roll the “enchiladas” I put down sauce in the bottom of the pan.

 

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Then cover them in the remaining sauce.

 

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Bake them covered in foil and then remove the foil 5-10 minutes towards the end to get a golden brown top.

 

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Sprinkle with chopped cilantro (where’s my cilantro?)

 

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And add toppings.  I like the fresh toppings, it offsets the soft “enchilada.”

 

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Ours came with a side of cilantro lime rice.

There you have it, “the whole enchilada.”  I keep a few variations of enchiladas in my rotation because they’re so simple to make, and feed everybody leftovers for lunch the next day.  Hope you’ll give ’em a shot! 🙂

 

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Sour Cream Chicken Enchiladas

  • 2 1/2-3 cups Shredded Chicken
  • 8 Large Flour Tortillas
  • 2 1/4 cups Chicken Broth, divided
  • 1 cup Sour Cream
  • 7 ounce can Diced Green Chiles
  • 2 cups Shredded Cheese, divided
  • 1/2 diced Yellow or White Onion
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne

Preheat oven to 350° F and grease a 13×9 baking dish with non-stick spray.

In a large skillet over medium heat sauté 1/2 of a diced onion in 3 T. of butter.  Once soft, whisk in the flour, cumin, salt, garlic powder, and cayenne until you have a paste.  Then add 2 cups of chicken broth, increase heat to medium-high and stir continuously until the sauce starts to bubble.  Once bubbling add the strained can of chiles and sour cream.  Next add 1 cup of shredded cheese and stir until melted.  Spread 1 cup of the sauce in the bottom of the greased baking dish and set aside.

In a medium sized bowl mix the chicken, remaining 1 cup of shredded cheese, remaining 1/4 cup of chicken broth and a pinch of salt.  Put about 1/4 cup of chicken mixture into each tortilla, roll and place in the dish.  Pour the remaining sauce over the top of the enchiladas, cover with foil, and bake for 15 minutes.  Remove foil and bake for an additional 5-10 minutes or until golden brown.

Sprinkle with fresh cilantro, sliced avocado and tomatoes or salsa.  Pairs well with rice and beans too.  Enjoy! 🙂

Author: farmtotabletosoul

Thanks for joining me! Good company always shortens the journey so I'm glad you're here. My name is Tara Benson and I'm 33 years young. I'm an energetic wife and mother with a wild imagination and a bold sense of humor. Consider me 100% right brained. I love music, art, interior design, gardening, baking, cooking, creating and hobby farming. I'm married to the best husband, Jason. It's safe to say we're opposites in many ways, but get along GREAT. We have two very intelligent and loving children, Owen (10) and Belle (4). I come from a huge family with three brothers, one sister and about a thousand others in the extended version. I'm also a mother to a mixed herd of animals (13 and counting...). I work in the mortgage industry from my home office. In 2015, my husband and I bought a 13 acre farm on the eastern plains of Colorado. We decided to live out our dreams and make the best of our lives for ourselves and our children. We want to teach them that hard work and creativity will always payoff at the end of the day. So welcome! Stick around a while and make yourself at home. -Tara

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