Easy Sour Cream Chicken Enchiladas

Easy Sour Cream Chicken Enchiladas from 101 Cooking For TwoSo simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.

I’m a Mexican food hound… meaning I love it ALL. But a lot of my Mexican cooking tastes similar because I love the taste. I’ll call it spicy taco-ish but even the chicken dishes have some of that red chili taste. This is a different good. Very good but not the “kick-tail” Mexican I’m know for and not spicy.

Based on a Food.com recipe Simple Sour Cream Enchiladas but I don’t really know the origin since essentially the same recipe appears in many places. The Food.com version is 2005 but I found one all the way back to 2001 and it looks like just a posted recipe so who knows.

Rating

rating system 5Yep really that good. It is 5 star on Food.com and I can not disagree. Wifo loved it too.

Notes: The main differences in versions of this recipe was the amount of chicken. I did it with 1 pound and it is quit acceptable but I’m doubling it next time. We love meat here.

This is not spice. Feel free to spice it up if you wish but this is Mexican for the whole family including the little ones as written.

ingredients for recipePreheat oven to 375 convection or 400 conventional.

clean and cut up chickenTrim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.

cook chicken and onion togetherAdd 1 tablespoon oil to a large fry pan  over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165. Only for the paranoid… it will also be cooked in the oven.)

wrap the chicken in tortillasSpray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inch) in a microwave for 15-20 seconds to soften. Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about 2 tablespoons of Monterrey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

thicken sauce with flourIn a medium sauce pan melt 4 tablespoon ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour.

add broth to flourWhisk together and cook for a few minutes then add 1 can chicken broth and continuously whisk until thickened then a few minutes more.

add sour cream to sauceRemove from heat and add 1 cup sour cream and 1 (4 ounce) can chopped green chilis

pour sauce over the chickenPour over the assembled enchiladas. Top with 1 cup Monterrey Jack cheese.

bake until golden brownBake until golden brown and bubbling. About 20 minutes.

Easy Sour Cream Chicken Enchiladas from 101 Cooking For Two

5.0 from 1 reviews
Easy Sour Cream Chicken Enchiladas
 
Prep time
Cook time
Total time
 
So simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.
Author:
Recipe type: Comfort Food
Cuisine: Mexican
Serves: 8 servings
Ingredients
  • 1-2 lb chicken breast, diced
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 8 flour tortillas, softened (8 inches each)
  • 2 cups Monterey Jack cheese
  • ¼ cup butter
  • ¼ cup flour
  • 1 - 15 ounce can chicken broth
  • 1 cup sour cream
  • 1 - 4 ounce can chopped green chilis
Instructions
  1. Preheat oven to 375 convection or 400 conventional.
  2. Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about ½ inch or smaller pieces. Dice one medium onion.
  3. Add 1 tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with a instant read thermometer for 165. Only for the paranoid... it will also be cooked in the oven.)
  4. Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inch) in a microwave for 15-20 seconds to soften.
  5. Assemble the enchiladas. On a tortilla add about ¼ cup of chicken/onion (more if you increased the chicken) and about 2 tablespoons of Monterey Jack cheese. Place this not in the center but about at the ⅓ mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
  6. In a medium sauce pan melt 4 tablespoon ( ½ stick) butter over medium heat. When melted, add ¼ cup flour. Whisk together and cook for a few minutes then add 1 can chicken broth and continuously whisk until thickened then a few minutes more.
  7. Remove from heat and add 1 cup sour cream and 1 (4 ounce) can chopped green chilis
  8. Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
  9. Bake until golden brown and bubbling. About 20 minutes.

Updated
September 4 2014

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Comments

  1. Laura R says

    I made this and it turned out great! I have celiac so used white corn tortillas, brown rice flour, and a GF brand of chicken broth to make it safely gluten free. I also used 1 lb chicken and a can of black beans on the inside so it would appeal to my husband more. So Yummy! When I make big casseroles like this, I make an 8×8 pan that day, and freeze half in a foil pan for another time. I accidentally bought light sour cream (half fat) and it still turned out good.

    • says

      Thanks for the gluten free instructions. I do love a good casserole.
      Thanks for the note and the rating
      DrDan

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