Sour Cream Chicken Enchiladas

I’m on a sour cream enchilada kick lately, so I figured I better master making them at home.

The sauce is so easy to make, and actually takes about the same amount of time to make as the red enchilada sauce that I love.

Serve with your favorite rice and beans.  Top with jalapeños or salsa if you’re in the mood for it.

Yum!

**I DOUBLE this recipe to feed our family.  Recipe feeds 4-6 people.**

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Sour Cream Chicken Enchiladas

Ingredients

  • 12 corn tortillas
  • 3 chicken breasts
  • 1 can diced tomatoes and green chiles (Rotel)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • sea salt, cumin, paprika, garlic powder (to taste)
  • 1 cup grated cheddar cheese

Instructions

  1. Broil chicken breasts (or boil in chicken broth) til done.  Trim any fat.
  2. While still hot, shred chicken.  (Click here for a very easy method to shred chicken.)
  3. Pour juice from Rotel into bowl and set aside.
  4. Pour about half of the can of Rotel (or all if you wish), some salt and paprika (to taste) into shredded chicken and stir together.
  5. Steam tortillas so that they are soft and don’t break when you roll them. (Easy method:  wrap stack in paper towel, and heat in microwave for 30 seconds or so.)  Set aside.
  6. To make enchilada sauce, melt butter in saucepan over medium heat.  Whisk in flour.  Continue stirring until thick and bubbly.  Stir in 2 cups chicken broth, and remove from heat.  Pour into bowl with juice from Rotel. Whisk in sour cream, cumin, and a bit of garlic powder (about 1/2 teaspoon or so of each).  For added flavor, add a bit of jalapeño juice if you’d like.
  7. To assemble enchiladas, place big spoonful of sauce into pan.  Next, fill each tortilla with chicken mixture, then roll up and place in pan.  (You can add a bit of grated cheese to the mixture if you prefer.)  Cover all enchiladas in sauce, sprinkle with cheese.
  8. Cover pan with foil, then bake at 375° for 15 or 20 minutes or until bubbly.  Remove foil last few minutes of cooking time.
  9. Serve with your favorite rice and beans.

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Comments

  1. These look and sound delicious! My mouth is doing some serious watering over here!

  2. Read this just as I was eating leftover black bean and sweet potato enchiladas. This sounds delicious! I like white sauce even more than the classic red.

  3. Sarah Bass says:

    I just made these up with cornstarch (2 T) instead of flour in the sauce. I might add a bit more next time to get a thicker sauce. It tastes and smells amazing! I’ll bake them for dinner later and top with jalapeno slices – can’t wait! :) Thanks for the great recipe, Brandy!

  4. I really appreciate your saying that you double this recipe to feed your family.
    So many times, I will make a recipe from a blog, only to find that there is not enough to go around and we are all hungry!!! The worst is when the blogger will have leftovers of the recipe in their weekly menu plan for lunches. Or, they say make a double batch to freeze, and I do, excited to think I will have a freezer meal, when really, we need a double batch to feed us for one meal.

    I can’t wait to try these!

  5. Jessica Martinez says:

    Just made these tonight and they are amazing! Even though I lost count and added an extra cup of chicken broth :) Thank you for the great recipe!!

  6. We loved this meal!! My boys said they tasted like “real” Mexican food! :)

  7. Yummmm! Super good! We just finished eating these and it was a hit! Everybody kept saying they tasted like the ones from a restaurant! =) thank you for this recipe. and it fed all of us (4 adults and 3 children) with seconds and leftovers

Trackbacks

  1. […] Sour cream chicken enchilada casserole […]

  2. […] I scoured the internet and found a simple recipe for sour cream and chicken enchiladas on The Marathon Mom. […]

  3. […] sour cream chicken enchiladas […]

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