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.
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 “kicktail” Mexican I’m known for and not spicy.
Based on a Food.com recipe Simple Sour Cream Enchiladas but I don’t 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.
Yep 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 quite acceptable, but I’m doubling it next time. We love meat here.
This is not spicy. Feel free to spice it up if you wish but this is Mexican for the whole family including the little ones as written.
Preheat oven to 375 convection or 400 conventional.
Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.
Add one 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.)
Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) 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 two 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.
In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour.
Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.
Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis
Pour over the assembled enchiladas. Top with 1 cup Monterrey Jack cheese.
Bake until golden brown and bubbling. About 20 minutes.
June 23, 2016