Chicken Enchiladas With Sour Cream Sauce

"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!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by linguinelisa photo by linguinelisa
photo by Boomette photo by Boomette
Ready In:
55mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Great weeknight meal recipe! It comes together easily (especially if you use store bought rotisserie chicken). Everyone loved them!
     
  3. 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!
     
  4. Love this recipe. As others, made a few tweaks. Added canned green chiles, a dash of garlic powder and a dash of cumin to the sauce. Used leftover chicken fajita meat, onions and peppers as the filling. And used what cheeses I had on hand - half bag of mex mix and half bag of mozzarella. It was very tasty!
     
  5. can you make this the night before and keep in fridge?
     
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Tweaks

  1. Loved it! I'd give it 5 stars but my wife out voted me. I used a small can of mild chilies instead of jalapeno peppers and sauteed the onions before adding. I only had 10 flour tortillas on hand and it was plenty. We will definitely be making this again! The tortillas starting getting burnt on the exposed edges - just watch it carefully(:
     
  2. I bought a roaster chicken at Market Basket and brought it home, and decided to make this as I have been craving Mexican again! This was easy to prepare and I couldn't get enough! I used 1 can of canned chilies instead of the jalapenos, and whole wheat tortillas instead of the corn. We enjoyed them a lot and I was told my my friends picky hubby that I can make them again anytime :) So I will!!! Thank you for sharing this with us Breezermom! Linda
     
  3. Boy were these enchiladas ever good!! I used the leftover chicken from recipe#221743 which was incredibly tender. I used 4 fresh jalapeno. Instead of using oil and frying my tortillas, I dipped each into the heated sour cream sauce to heat; then placed flat into the sauce lined pan to fill and roll. which worked very well. I used a mixture of Monterey Jack, Colby and Cheddar Cheese to fill and top. I served with a side of refried beans. These were so tasty, I will be sure to serve again! Thanks for sharing your recipe, breezermom!
     
  4. Because of the previous reviewer's *review* and subsequent photo, I got right in my kitchen and whipped these up lunch. Besides the ease factor, the delicious aroma was also enticing to say the least. I followed this exactly, the only change was using a cocoa habanero instead of jalapenos. I have them growing in my green house, so took 1 and minced it (along with deseeding and deviening) and popped it right into the sauce. I have gotten used to fat/free sour cream too, so used this, but otherwise stayed true to the recipe. If I could of, (although considered rude) I would of easily licked the baking utensil clean (like a dog) because the sauce and cheese/tomato etc was so yummy! Thank you so much, breezermom, absolutely terrific! Congratulations on your 1st *Tic Tac Toe* win, Fall 2008.
     
  5. This was a big hit at my house. I made a few changes to suit my families tastes. I used flour torillas instead of corn. I added 3 dashes of Louisana Hot Sauce, 1/2 T chili powder and, beacause my family doesn't like jalapenos, I used only 1/2 of 1 jalapeno pepper. Instead of the relish, I topped the dish with diced, seeded tomatoes. I also made a vegetarian version subsituting the chopped chicken with Boca crumbles and vegetable broth for the chicken broth. I'll definately be making this one again.
     

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