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.
Editor’s Note: Originally published April 6, 2014. Now updated with re-edited text and photos. Instructions were are also reworded to clarify points.
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.
And most of my chicken dishes have some of that red chili taste, also. This is a different good. Very good but not the “kicktail” Mexican I’m known for and not spicy.
Based on a geniouskitchen.com recipe Simple Sour Cream Enchiladas but I don’t know the origin since essentially the same recipe appears in many places.
The geniouskitchen.com version is from 2005 but I found one all the way back to 2001, but is just a posted recipe on a board so who knows the real origin.
Yep really that good. Wifo loved it too.
Recipe Tips for Sour Cream Chicken Enchiladas
I have clarified the instructions a provided a more step by step instructions that will make it easier to get it perfect first time and every time.
The main differences in the various versions of this recipe was the amount of chicken.
The first time I did this recipe it was with 1 pound of chicken. It is quite acceptable, but I recommending 1 1/2 pound with a range of 1-2 pounds. 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.
Other Great Mexican Dishes
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.
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Originally published April 6, 2014