Prep 10 mins
Cook 45 mins
This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!
- 59.14 ml butter or 59.14 ml margarine
- 59.14 ml all-purpose flour
- 304.75 g can chicken broth, undiluted
- 177.44 ml water
- 226.79 g carton sour cream
- 4 canned jalapeno peppers, seeded and chopped
- 12 corn tortillas
- vegetable oil
- 236.59 ml chopped cooked chicken
- 591.47 ml shredded monterey jack cheese, divided
- 295.73 ml chopped onions
- 1 large tomatoes, finely chopped
- 59.14 ml tomato juice
- 2.46 ml salt
- Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
- Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
- Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
- Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.
This was a great lunch for me!!! I made 1/3 of recipe and used leftover store bought rotisserie chicken for the meat. Followed the recipe with the exception of using flour tortillas and when I topped the casserole, I used a mix of cheddar and monterey jack cheeses to add some color. I was tempted to pre-cook the onions, but didn't, and next time I definitely would, as they were still a little crunchy after baking, but that is the only thing I would change. Made for Stars Tag. Thanks for sharing a great recipe.
Really enjoyed this and will definitely make again soon. I heated the tortillas in microwave (wrapped in paper towels that have been moistened) for about 30 seconds--saves time and calories. Great hit with husband too!
This was really good. I used leftover chicken from dinner last night and followed the rest of the directions precisely. This was very quick and really easy. The canned jalapenos made this a little bit spicier than the kids can handle, so next time I will use fresh jalapenos because they seem to add less spice when I use them. This will definitely be something I make to use up leftover chicken often. Thank you for another great recipe breezermom! Made for PAC Spring 2014.