I have been making many variations of Sour Cream Chicken Enchiladas for years but have never found the right flavor until now. I used the Pioneer Woman’s recipe with a few changes suggested by a neighbor and a couple of tricks of my own and it turned out perfect. Hillbilly said they were better than our favorite Mexican food restaurant. Give it a try if you’re in the mood for a great Tex-Mex dinner.
Ingredients:
- 2-½ cups cooked shredded chicken, just cook chicken breasts in 3 cups of water with a tbsp of chicken base, salt, garlic, cumin, onion powder and pepper. This will give you broth to use throughout the recipe
- 2 cups reserved broth
- 3 tbsp oil
- 14 corn tortillas
- 1 large onion, diced
- 3 - 4 oz cans diced green chili’s
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 Tbsp flour
- 1 cup Sour Cream
- 2-½ cups Monterey Jack cheese, grated
- 1 pkg Mexican cheese blend
- Salt And Pepper, to taste
- Picante Sauce (optional)
Directions:
Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. Fry tortillas until to soft (do not allow to become crisp.) Set aside. This step is important so that the enchiladas don’t fall apart after they are baked and it will be impossible to roll them if you skip this step.
Heat 1 tablespoon oil in separate skillet over medium heat. Add onions and saute for 1 minute. Add chicken, half of the green chilies, 1 tsp cumin, 1/2 tsp garlic powder, salt and pepper to taste and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.In a separate large non stick pot, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream and add in 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika, 1/2 tsp garlic powder, 1/2 tsp cumin and salt and pepper to taste.
To assemble, spoon chicken mixture on top of tortillas and sprinkle with Mexican cheese blend and roll up. Place seam side down in a 9 x 13 casserole dish. If you have any of the meat mixture left sprinkle on top of enchiladas.
Pour sauce over enchiladas and sprinkle remaining cheese all over the top of the tortillas and bake at 350 degrees for 30 – 40 minutes.
Serve with picante sauce, if desired.
