The best way to express love is sometimes a diamond ring, sometimes a box of chocolates and always a plate of enchiladas.
Sour cream chicken enchiladas to be exact.
Whenever I want to serve up something special for friends or family, I almost always choose this dish. There’s just something about its creamy-saucy-cheesiness that says, “I love and appreciate you.” And since I will be away for a week, what better food to leave my husband to nibble on while I’m gone?
The best thing about this recipe? No canned soup! Because who wants to digest a jiggly, yellow substance that contains dehydrated mechanically separated chicken, monosodium glutamate and chicken fat? Canned soup may save a little time, but my sour cream sauce cooks up in 10 minutes. Hope you enjoy these enchiladas as much as we do!
Sour Cream Chicken Enchiladas
Heat a couple tablespoons of olive oil in a large skillet over medium-high heat. To the skillet add:
- 1 medium onion, chopped
- 2 medium chicken breasts, cubed
- 2 medium cloves of garlic, minced
- 1-2 long green chilies, diced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Saute for 5-7 minutes until chicken is cooked though. Scrape chicken mixture into a separate bowl and set aside to cool.
Cook’s Note: To save time, you can use rotisserie chicken. Just stir the chicken into the onion mixture at the very end.
In the same skillet, melt 1/4 cup unsalted butter. Lower heat to medium and whisk in 1/4 cup all-purpose flour until the mixture is smooth.
Whisk the roux continuously and let it to come to a bubble. Cook for 1 minute, stirring occasionally.
Slowly pour in a little bit of low sodium chicken broth and whisk vigorously until smooth.
Continue slowly whisking in the rest of the broth until smooth; then add 1/2 teaspoon of salt and 1/2 teaspoon of cumin. Cook sauce for another 3-5 minutes, stirring often.
Cook’s Note: If I have it, I like to add a few tablespoons of green chile sauce in with the salt and cumin.
Turn off heat and stir in 1/4 cup chopped green chilies and 1 cup of sour cream or Greek yogurt.
Next, get yourself a big ol’ block of Colby jack and grate at least half of it. Or do this step ahead of time. Or find a helper.
Cook’s Note: I prefer to grate my own cheese because it melts so much lovelier. Meanwhile, the pre-grated stuff contains potato starch to keep it from sticking. Not so lovely.
Dump chicken mixture onto a large cutting board and coarsely chop into bite-size pieces.
Now for the tortillas! Both flour and white corn tortillas work wonderfully in this dish. This time, I went with corn.
Cook’s Note: Instead of wasting time and calories frying the tortillas, I just heat up a few at a time in the microwave for about a minute until they are limp enough to roll. Cover with a damp towel to keep pliable while rolling.
Spray an 8×13 dish with cooking spray and evenly spread a couple tablespoons of the sour cream sauce along the bottom. Place a couple teaspoons of both chicken mixture and cheese along the middle of a tortilla and roll up tightly.
Place seam-side down into dish and repeat until the dish is full. (I usually do two rows of eight and two along the bottom if there is a gap.)
Never sure what to do with that leftover space in the corner?
Cut a tortilla in half, fill and roll and place in pan. Perfect fit!
Pour sauce on top and spread with a spatula until all of the enchiladas are evenly covered.
Sprinkle about a cup more of grated cheese on top and bake at 400˚ for 30 minutes until bubbly.
Serve with refried black beans and a plethora of fresh veggies like cilantro, tomato, lettuce, avocado and lime wedges.
On a personal note, thank you for showing the love by reading! If you ever come to visit our house, I’ll whip you up a batch of these. 🙂
- 2 Tablespoons olive oil
- 2 medium raw chicken breasts, cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1 teaspoon cumin, divided
- 2 cups low-sodium chicken broth
- 1/2 cup chopped green chilies
- 1 cup sour cream
- 2-3 cups grated Colby Jack cheese
- 20 white corn tortillas
- Heat olive oil in a large skillet over medium-high heat. Add onions, garlic, chicken, 1/2 teaspoon salt and 1/2 teaspoon cumin and saute until chicken is cooked through (5-7 minutes). Allow chicken to cool slightly before transferring to a cutting board. Roughly chop the chicken into bite-size pieces. Set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Gradually whisk in broth until smooth. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Cook sauce until thickened, stirring occasionally to avoid lumps (3-5 minutes). Remove sauce from heat and stir in chilies and sour cream until smooth.
- Spray an 8×13 inch baking dish with cooking spray. Evenly spread a couple tablespoons of the sour cream sauce on the bottom of the dish. Set aside.
- Warm a few tortillas at a time in the microwave until they are soft (45 secs-1 min). Place a couple teaspoons of chicken and a teaspoon of cheese along the middle of a tortilla. Roll tortilla up and place in baking dish seam-side down. Continue with remaining tortillas.
- Spread sauce over enchiladas, sprinkle with cheese and bake at 400 degrees until bubbly (about 30 minutes).
- Allow dish to cool for 10 minutes before serving.