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!

Chicken Enchiladas with Sour Cream

Creamy, flavor filled chicken enchiladas with a sour cream sauce

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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”