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Chicken Enchiladas with Sour Cream Sauce

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These 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!

 

Melt butter with flour- to form a paste.
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
Place rolled tortillas in baking dish

 

Chicken Enchiladas with Sour Cream

Creamy, flavor filled chicken enchiladas with a sour cream sauce
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 Tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 chicken breast, cooked and shredded
  • 1 medium onion, chopped
  • 1 1/2 cups 4 cheese Mexican- shredded
  • 1 cup mild cheddar cheese – shredded
  • 2 cans green chilies – diced 4 oz. size
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (more if you want it spicer)
  • 16 ounces sour cream
  • 1 teaspoon salt
  • 8 tortillas

Method
 

  1. Melt butter add flour to form a paste. Mix well making a paste
  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 and 4 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 top
  10. Bake at 350 degrees for 35 minutes or until golden brown and bubbly

Notes

Make a complete Mexican dinner by serving with re-fried beans, Mexican rice, chips and salsa.
To Freeze:  Bake without cheddar cheese.  Cool completely and wrap tightly in foil.
To cook frozen:   Bake as directions above, but adding additional time.  When bubbly, top with cheddar cheese and continue to bake till cheese is melted. 
This dish freezes well; you wouldn’t think so with sour cream but it does.  Your family will love this creamy, yummy twist on a Mexican dinner.  Enjoy!
It will be “The Best You Ever Made”
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Chicken and Spinach Taco Casserole

 

Chicken Taco and Spinach Casserole
Out of the oven cooked casserole

I hope you enjoy this yummy casserole.  Combining spinach and Mexican spices makes it delicious and an easy way to eat your veggies.  It goes together quickly and is full of flavor.  My husband, Bill said it was one of the best dishes I have ever made.  Now that is a sounding endorsement since I have cooked for him for over 30 years.  The corn tortillas that you tear and layer in the casserole give it a great flavor and texture.  I love casseroles, one dish meals.  I always double the recipe and make one to share or put in the freezer.  Enjoy!!!

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Chicken, garlic and chili powder
Chicken, garlic and chili powder
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Cooking chicken with garlic and chili powder
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Salsa ready for casserole dish and the Golden Blend Tortillas (combination of wheat and corn)
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First layer of casserole – 1 cup salsa
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Second layer of casserole torn tortillas
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Third layer of casserole cooked chicken
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Cooking onions, pepper and spinach for vegetable layer
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Fourth layer of casserole – the vegetables
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Fifth layer of casserole – 1/2 cup cheese then your repeat layers starting with salsa but not topping with cheese. You top with cheese after baking and let it melt from the heat of the casserole.
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Baked and ready to eat Chicken and Spinach Taco Casserole minus Bill’s serving.

 

Chicken and Spinach Taco Casserole

Delicious vegetable chicken and spinach taco cassrole
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 box frozen spinach, thawed and water squeezed out
  • 8 chicken tenderloins
  • 1 bell pepper cut into strips
  • 1 onion cut into strips
  • 2 cloves garlic, chopped
  • 2 teaspoons chili power
  • 1 tablespoon Canola oil
  • 6 tortillas, torn into pieces
  • 2 cups salsa, either mild or hot
  • 1 cups Mexican shredded cheese

Method
 

  1. In medium bowl, mix together chicken, garlic and chili powder
  2. In medium frying pan, cook chicken mixture till chicken is done- set aside
  3. In medium frying pan, sauté onions, bell pepper, and spinach in the canola oil
  4. In casserole dish, pour 1 cup salsa spreading across the pan
  5. Top with 1/2 of torn tortillas
  6. Top with 1/2 half chicken
  7. Top with 1/2 vegetable mix
  8. Top with 1/2 cup Mexican cheese
  9. Repeat the layers starting with the salsa but not topping with cheese.
  10. Bake at 350 degrees for 30 minutes
  11. Remove from oven and top with remaining cheese and let melt from the heat of the casserole.

Notes

This casserole freezes great.  Bake as above but do not add the final cheese on top.
To cook frozen casserole bake as above but add addition time, topping with cheese after cooking.
Always make sure when cooking a casserole that you are going to freeze to use a container that is oven and freezer safe.  Always complete cool a casserole before wrapping tightly to freeze.  I usually use aluminum foil.    Enjoy!!!