Share Button

IMG_1383These Enchiladas are not your typical enchiladas.  No tomato or enchilada sauces at all.  They have this creamy, full of flavor sour cream sauce.  ( I should be know as the Saucy Gal-I love sauces).  I made these so many times over the Holidays for Dinner Parties and for quick dinners.  The quick dinners happened because I always doubled the recipe to have some for the freezer.  Even for the Dinner Parties I made them ahead so I could be out of the kitchen enjoying my guest.  They come out of the oven so beautifully browned and people just ooh and aah over them.  But when they taste them the accolades really start.   And of course, you have told them  “They are the Best I Ever Made”.  Win, Win!!!   Enjoy!

 

Use Mini Food Processor to shred/grind chicken. I can't seem to cook without this Food Processor

Use Mini Food Processor to shred/grind chicken. I can’t seem to cook without this Food Processor

Chicken, cheese, spices and green chilies ready to be mixed together

Chicken, cheese, spices and green chilies ready to be mixed together

Melt butter with flour- to form a paste.

Melt butter with flour- to form a paste.

Pour Chicken Broth into flour paste

Pour Chicken Broth into flour paste

Add sour cream to flour paste and chicken stock

Add sour cream to flour paste and chicken stock

Spread out tortillas and top with chicken mixture Tidbit Tip: Spread out and fill all tortillas before rolling so you can evenly distrutibe the chicken mixture

Spread out tortillas and top with chicken mixture
Tidbit Tip: Spread out and fill all tortillas before rolling so you can evenly distrutibe the chicken mixture

Roll up tortillas with chicken mixture spread down the middle.

Roll up tortillas with chicken mixture spread down the middle.

Pour sour cream mixture into bottom of baking dish sprayed with Pam

Pour sour cream mixture into bottom of baking dish sprayed with Cooking Spray

Spread sour cream mixture over baking dish

Spread sour cream mixture over baking dish

Place rolled tortillas in baking dish

Place rolled tortillas in baking dish

Tortillas covered with sour cream sauce. Tidbit Tip: I only needed 6 tortillas for dinner so I used a freezer safe dish for the other two. Now I have lunch for another day.

Tortillas covered with sour cream sauce.
Tidbit Tip: I only needed 6 tortillas for dinner so I used a freezer safe dish for the other two. Now I have lunch for another day.

Sprinkle cheese on top- ready for baking

Sprinklecheeseontop- ready for baking

"The Best I Have Every Made"
“The Best I Every Made”

 

Chicken Enchiladas with Sour Cream Sauce
Yields 8
Creamy Flavored Filled Chicken Enchiladas
Write a review
Print
Ingredients
  1. 4 tablespoons butter
  2. 1/4 cup flour
  3. 2 cups chicken broth
  4. 2 Chicken Breast - cooked and shredded
  5. 1 Medium Onion- chopped
  6. 1 1/2 cups Reduced Fat - 4 Cheese Mexican- shredded
  7. 1 cup Mild Cheddar Cheese-shredded
  8. 2 cans green chilies- diced 4 ounce size
  9. 2 teaspoons ground cumin
  10. 2 teaspoons chili powder (more if you want it spicier)
  11. 1 teaspoon salt
  12. 16 ounces sour cream
Instructions
  1. Melt butter add flour to form a paste. Mix well.
  2. Slowly add broth and cook until bubbly.
  3. Add sour cream mixing well and set aside.
  4. Mix together chicken, onion, green chilies, cumin, chili powder, salt and4 cheese Mexican cheese. Mix well.
  5. Pour enough sour cream sauce in a 9 X 13 pan to cover the bottom.
  6. Spread out tortillas and evenly distribute chicken mixture down the center of each tortilla.
  7. Roll up each tortilla and place in prepared baking dish
  8. Pour remaining sauce over tortillas, spreading to cover.
  9. Sprinkle cheddar cheese evenly on the top.
  10. Bake at 350 degrees for 35 minutes or until golden brown.
Notes
  1. Make a complete Mexican dinner by serving with re-fried beans, Mexican rice, chips and salsa.
  2. Tips for freezing: Make ahead and freeze in a freezer safe baking dish. Do not add the topping of cheddar cheese. Add the cheese when reheating. Make sure to completely cool before freezing.
  3. Tips for Reheating: You can thaw casserole in fridge and then bake.
  4. I like to set my oven for time bake and place the frozen casserole in cold oven. I set it to 350 degrees for 50 minutes. I cover the casserole until the last l0 minutes then I uncover it and top with cheese.
  5. This way when we come home from a Sunday afternoon round of golf we have dinner ready to go.
Tidbits of Joy http://tidbitsofjoy.com/
Share Button