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 I use a whole rotisserie chicken instead of cooking raw chicken first… but HEY, that’s just ME! And I’m lazy 😉
My handy-dandy sous chef sauteing onion.
Now she’s adding flour and seasonings to make a roux.
Once it’s like a paste, stir in the chicken broth.
Once boiling, whisk in sour cream and diced chiles.
Then add shredded cheese. That’s it for the sauce. 🙂
Here’s my other sous chef shredding the rotisserie chicken.
To keep the filling moist add 1/4 cup chicken broth to the chicken/cheese mixture.
I’m not sure why I call these enchiladas…
Supposedly they are made with corn tortillas but I actually prefer the flour tortilla. 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
Hmmm. 66.6% Accurate.
You want to put about 1/4 cup of filling in each tortilla.
Before I roll them I put down sauce in the bottom of the pan.
Then cover them in the remaining sauce.
Bake them covered in foil and then remove the foil 5-10 minutes towards the end to get a golden brown top.
Sprinkle with chopped cilantro (where’s my cilantro?)
And add toppings like pico or avocados.
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! 🙂
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! 🙂