Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Indulge in the creamy goodness of Sour Cream Chicken Enchiladas. A Tex-Mex favorite that's sure to satisfy your cravings. My husband was served this dish by his nephew's wife. He loved the dish, so much that he got the recipe. He & I have been fixing it for years, ever since. We learned to like the chilies. Children might not want the chilies, so consider that. So, tweaked for us, including lower-fat dairy.

Sour Cream Chicken Enchiladas




Cook time: 40 Min  Prep time: 40 Min  Serves: 6
Ingredients
3 c chicken, already cooked & deboned
1/2 tsp salt
2 1/2 c Monterey jack cheese, grated (can sub reduced-fat but not fat-free)
3/4 c sour cream (can use low-fat)
12 flour or corn tortillas
cooking spray
ENCHILADA SAUCE
1/2 stick butter or margarine
1/2 md onion, finely chopped
1 clove garlic, minced
1 can diced tomatoes (16 oz)
1 can tomato sauce (8 oz)
1 can green chilies (4 oz)
1 Tbsp sugar
1/2 tsp basil
1/2 tsp oregano
1 tsp cumin
1 tsp chili powder
Directions
Test Kitchen Tips: If you want a smooth sauce, put the sauce in a blender or food processor after it has cooled.
1. Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.
2. Debone chicken, chop it into small pieces, and sprinkle with the salt. (This could be leftover cooked chicken, rotisserie chicken, or chicken cooked before starting this recipe.)
3. Melt butter in a 12-inch saucepan and saute onions and garlic.
4. Add tomatoes, tomato sauce, spices, and green chilies to the mixture.
5. Bring to a boil and simmer for 20 minutes.
6. Dip each tortilla into the sauce mixture.
7. Remove. Add some chicken and 2 Tbsp of cheese.
8. Roll up. Place filled tortillas in the prepared baking dish.
9. Stir sour cream into the remaining sauce.
10. Pour over tortillas and sprinkle with remaining cheese.
11. Bake uncovered for 30 minutes.
12. Remove from oven and let sit for about 10 minutes, before serving. Serves 6.

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