Here’s a simple weeknight dinner for you – Sour cream chicken enchiladas!
I’m back on the comfort food train…… I actually 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.”
For convenience use a whole rotisserie chicken and skip dealing with raw chicken.
My handy-dandy sous chef Belle is sauteing diced onion in butter.
Add flour to make a roux.
Once it’s like a paste whisk in the chicken broth and green enchilada sauce.
Whisk until bubbling and then whisk in sour cream and diced chiles.
Add cumin, garlic powder and salt. Also season with salt to taste at this step.
Here’s my other sous chef shredding a rotisserie chicken.
To keep the filling moist add chicken broth to the mixture.
Supposedly enchiladas are made with corn tortillas but I actually prefer flour tortillas. I think it’s because of the higher calorie content. Yes, I said it!
“Everything I like is either illegal, immoral or fattening.”
– Alexander Woollcott
Put 1/4 cup of filling into each tortilla.
Spray the baking dish with non-stick spray and lay down a thin layer of enchilada sauce before adding the enchiladas.
Cover in the remaining enchilada sauce and shredded cheese.
Cover in foil and bake, removing the foil at the end to get a golden brown finish.
And add toppings like cilantro, pico de gallo, avocados, etc.
There you have it, “the whole enchilada.”
*The recipe has been updated since it’s original publication*
Sour Cream Chicken Enchiladas
- 3 1/2-4 cups Shredded Chicken
- 8 Large Flour Tortillas
- 2 cups Chicken Broth, divided
- 1 cup full fat Sour Cream
- 10 oz. can Las Palmas Green Chile Mild Enchilada Sauce
- 7 oz. can Ortega Diced Green Chiles (drained)
- 1/2 diced Yellow or White Onion
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 teaspoon Cumin
- 1/2 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Garlic Powder
- 3 cups Shredded Cheese, divided
Preheat oven to 350° F and grease a 13×9 baking dish with non-stick spray.
Sour Cream Enchilada Sauce:
In a large skillet over medium heat sauté 1/2 of a diced onion in 3 T. of butter. Once softened whisk in the flour until you have a paste.
Next whisk in 1- 1/2 cups of chicken broth and the 10 oz. can of enchilada sauce. Increase heat to medium-high stirring continuously until the sauce starts to bubble. Once bubbling whisk in the drained can of chiles and the sour cream. Next add salt, cumin and garlic powder. Season with more salt if needed.
Spread a thin layer of enchilada sauce in the bottom of the baking dish.
Chicken and Cheese Filling:
In a medium bowl mix chicken, 1 cup of shredded cheese, remaining 1/2 cup of chicken broth and a pinch of salt. Place 1/4 cup of chicken mixture into each tortilla, roll and place in the dish. Pour the remaining sour cream enchilada sauce over the top of the enchiladas and sprinkle on the remaining 2 cups of shredded cheese.
Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 10 minutes or until golden brown.
Sprinkle with fresh cilantro, sliced avocado, tomatoes, and/or pico de gallo.
Makes 6 servings.
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