Sour Cream Chicken Enchiladas With A Delicious Sour Cream Sauce2014-08-04
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Sour Cream Chicken Enchiladas – “It’s Gotta Be Hot To Be Good!” Tweet this!
Many recipes for sour cream chicken enchiladas contain cream of mushroom soup or cream of chicken soup. While that may taste okay, you won’t find canned soup in this recipe.
The wonderful rich flavor for this recipe is the result of sautéing the onions and garlic and adding green chiles, fresh tomatoes, chicken broth and of course sour cream.
There are some options for the chicken in this recipe. While the recipe calls for 2 cans of chicken breast, you can use a rotisserie chicken or even bbq some chicken breast and use that.
Some people like their chicken shredded, while others like it in chunks. I prefer chunks. You can prepare it either way depending on your preference.
Okay, let’s get on with this easy sour cream chicken enchilada recipe.
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Sour Cream Chicken Enchiladas (makes 12 enchiladas)
- 2 cans (12.5 ounces each) chicken breast, drained
- 2 Tbs. olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbs. butter
- 1 cup sour cream
- 2 cups chicken broth, low sodium
- 1 four ounce can green chile, I like Ortega brand
- 1 chopped tomato
- 3 1/2 Tbs. flour
- 1/2 tsp. salt
- 2 cups shredded Mexican Cheese blend
- 12 corn tortillas
- 3/4 cup vegetable oil
Saute the onion in the oil and butter over medium heat for 5 minutes. Add the garlic and sauté 2 more minutes. Sprinkle in the flour and cook for an additional 1 1/2 to 2 minutes stirring constantly.
Pour in the chicken broth slowly while stirring. Stir and cook until the sauce thickens, about 3 or 4 minutes. Add the green chiles, tomatoes, salt and stir. Once that is mixed in, add the cheese and stir until the sauce is smooth and creamy. Put the heat on low.
Stir in the sour cream until fully incorporated.
Once the sauce is made, you can start softening the tortillas. Take a small frying pan and add the 3/4 cup vegetable oil and heat over medium heat.
Dip two corn tortillas at a time in the hot oil. Leave them in the oil for only a couple of seconds. You don’t want them to get stiff. You can dip them in the sauce and then onto a plate.
Add a spoonful of chicken down the center of each tortilla and then roll them up, seam side down. Place the enchilada in a oven-proof baking dish. Continue the process with the rest of the enchiladas.
Once all the enchiladas are rolled and placed in the dish, use a ladle to put a generous amount of sauce over the chicken enchiladas.
Remember, it’s the sauce that makes it.
If you like your food spicy, as an option, you can add 1 chopped chipotle pepper in adobo sauce for additional smokey flavor. I would add this the same time as the green chiles and tomatoes.
Bake in a 350 degree F. oven for 15 minutes or until nice a bubbly.
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