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    You are in: Home / Recipes / Chicken Enchiladas With Sour Cream Green Chili Sauce Recipe
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    Chicken Enchiladas With Sour Cream Green Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    Lucky Chef's Note:

    I have always loved the chicken enchiladas from El Chico. I decided to come up with my own recipe based on how I remember them. I was so excited because there were no leftovers. I used about 4 chicken legs and 3 small breasts for these enchiladas and I had about 1 and 1/2 cups leftover. I took a few bites to the office the next day and these are now requested for our Christmas potluck.

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    Serves: 6-8


    enchila ...

    Units: US | Metric


    1. 1
      Put chicken on to boil in enough water to cover chicken.
    2. 2
      Mix the SazonGoya con Azafran seasoning package into the chicken water.
    3. 3
      Boil chicken about 40 minutes till falling off the bone.
    4. 4
      De bone chicken saving all broth for later.
    5. 5
      Chop chicken into bite size pieces.
    6. 6
      Mix oil and flour together and set aside.
    7. 7
      Chop onion and saute in small amount of oil about a tsp till translucent.
    8. 8
      Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
    9. 9
      Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
    10. 10
      Stir to combine.
    11. 11
      Season with Chili Sauce and Cumin.
    12. 12
      Set aside.
    13. 13
      Fry corn tortillas in small amount of oil and set aside,.
    14. 14
      Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
    15. 15
      Lay tortilla flat put in small amount of cheese and chicken and roll.
    16. 16
      Place in pan seam side down.
    17. 17
      Repeat for all 14 tortillas.
    18. 18
      Cover with rest of sauce and sprinkle cheese on top.
    19. 19
      Cover with foil.
    20. 20
      Bake in 350 oven for 40 minutes.

    Ratings & Reviews:

    • on August 09, 2009

      Spoke with the head chef many years ago because I also loved these. The sauce is made with a flour/shortening base, milk, lime juice and a little sour cream. The lime juice is the trick to give it the "soured" taste!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2014


      Made this for 2 making 5 enchiladas. I had a roasted chicken breast so used that and then used 1/2 c. milk and the rest bouillon for the sauce. Turned out great and will make again. My tortilla fell apart when serving so don't know if I should have fried longer or they were just a little old. Loved the sauce and was easy to do ahead.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2013


      made this on a whim but used pork roast instead- great sauce and the whole family loved it! will make it again leftover pork loin roast and it tastes great and takes less time!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chicken Enchiladas With Sour Cream Green Chili Sauce

    Serving Size: 1 (547 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1212.8
    Calories from Fat 726
    Total Fat 80.6 g
    Saturated Fat 26.6 g
    Cholesterol 259.2 mg
    Sodium 1093.3 mg
    Total Carbohydrate 48.9 g
    Dietary Fiber 4.9 g
    Sugars 4.2 g
    Protein 71.2 g

    The following items or measurements are not included:

    sazon goya

    chili-garlic sauce

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