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Cook1 hr 30 mins
My moms chicken enchiladas with green chile and sour cream sauce. It takes time to shred the chicken, but other than that this is pretty easy to make. Can make ahead of time and store in fridge till ready to go in the oven. Once you remove the chicken from the water, you put the skin and bones back and continue to boil it to make soup stalk. Also, use canned or fresh (cooked) green chile. Note- this is an anglicized recipe, but it's a great casserole- I've always preferred this to any ordinary chicken casserole.
- You will need: One 9x13 inch pan.
- Place chicken, half of the onion, and garlic (optional) in a large pot and just cover with water. Simmer on low heat for one hour or until done. When the Chicken is done, set it aside to cool.
- Finely dice second half of Onion and place in a Large Bowl with the 1/2 cup Green Chile, set aside. (If you dislike finding small crunchy bits of onion in you food you may want to Saute them first.).
- In a Medium Bowl, mix 1 can of Enchilada Sauce with 1 cup of sour cream.
- Remove skin and bones from the (cooled) chicken. By hand, shred the chicken into small pieces and add to the Large Bowl with the diced onions and chile.
- Add 1 cup of shredded cheese. Stir to combine.
- Pour about 1 cup of the Sauce and Sour Cream mixture over the Chicken and stir till the chicken, onion, chile, and cheese mixture just holds together. You may a little more sauce if necessary.
- Set out your 9x13 inch pan, the Chicken Mixture, and 8 Tortillas in front of you.
- Spoon a couple of spoonfuls of the Chicken onto a Tortilla. Make a log-shape just off-center of the tortilla. Tuck in the short sides on each end of the log. Hold them in place as you roll the tortilla tightly over the filling.
- Place in the corner of the pan, so it's side and bottom are touching the pan.
- Continue to roll enchiladas and place them snugly in the pan. There should be six in a row. You should have space for two more enchiladas to go on top of the finished row.
- Pour remaining enchilada Sauce evenly over the Enchiladas. Make sure they are all coated. Grate a cup or two of Cheddar over the Enchiladas.
- Bake in a 350 degree oven for 30-40 minutes.
Easier than making fresh with fresh tomatillos, but cheddar cheese on Mexican food ruins it and obscures the delicate flavors. Use queso fresco or even better, hard queso blanco, which you just crumble on top. It's more authentic and more flavorgul.
Kind of bland. I won't be making again.
These are some TASTY enchiladas! They are the best I've ever tasted!