Devine Chicken Enchiladas

My hubby and I both love MEXICAN food! Really who doesn’t? We eat out at the local Mexican restaurant at least twice a month. So when I found a recipe for Chicken Enchiladas in a sour cream sauce I was super excited. I made this dish once following the recipe to the letter. When they were done I was just a little disappointed. They just didn’t seem to have that great mix of flavor that you expect from Mexican dishes. So I decided to try again this time adding some extra spices and veggies. This time they were MUY BUENO! I hope you like them as much as we do. 

Here's the Recipe

What you’ll need:

9 x 13 casserole dish
8-10 flour tortillas
1 package shredded cheese (I used Colby Monterrey Jack)
2-3 chicken breast
3 tablespoons flour
3 tablespoons butter
1 clove garlic minced (or 1 tablespoon garlic powder)
1 cup sour cream
3 cups chicken broth
1 small onion (about a cup)
1 small bell pepper (about a cup)
1 can diced green chilies
Extra Virgin Olive Oil (EVOO)

Putting it all together:                                           

Preheat oven to 350

Prepare chicken and shred, set aside. (In a hurry? Use a rotisserie chicken from the grocery store or cook the chicken breast in advance and refrigerate until you need them.)

Coat bottom of a large skillet with EVOO. Warm over medium high heat. Place diced onion, bell pepper, and garlic in warm skillet cooking for about 3 minutes or until onions start to become tender. Turn heat down to low cook for another 3 to 5 minutes until onions are transparent. Add cooked chicken to the skillet and allow to warm, stir occasionally. 

It’s time to build the enchiladas! I lined my dish with aluminum foil and sprayed with non-stick cooking spray. This dish can get a little messy and the foil will make for easier clean-up later. If you don’t use the foil I do highly recommend a non-stick spray.

In the middle of a large flour tortilla place chicken and cheese, roll and put into your casserole dish. I was able to get eight enchiladas in my dish, but depending on how much you stuff in them the amount will vary. 

The sour cream sauce makes these enchiladas delicious. It’s really easy to make but don’t tell anyone, and they’ll all think you’re a genius in the kitchen.

In a sauce pan melt three tablespoons butter. After the butter is melted, add three cups of chicken broth, and 3 tablespoons of flour, whisk until well blended and mixture thickens. Add sour cream, and chilies (I only used a half a can of diced chilie peppers. Anything more and it's just too S-P-I-C-E-Y.) Continue to whisk until sour cream is blended. Be careful to prevent (read: do not) bringing to a boil. If the mixture reaches a boil  the sour cream will curdle. Pour over the top of the enchiladas. Lastly sprinkle with cheese and place in oven at 350 for 30-40 minutes, or until cheese is bubbly.

 

You can also make bean and cheese enchiladas with this recipe. To do this just open a can of re-fried beans and spoon them into the middle of the tortilla then put a good deal of cheese on top of the beans. Roll as usual, cover with the sauce and cheese then bake as directed. I’ve made both types in a single casserole dish. These make great leftovers for the next day's lunch.

Happy Cookin' Y'all,

Susanne