SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)
This recipe was given to me by a friend and I tweaked it to fit out family's taste. It is very mild, but can be easily spiced up. It freezes well and it can be made in advance and cooked just before serving. It takes two casserole pans to cook it, so I often make one pan for our family and one to give away. This is a very easy recipe to put together. I hope you enjoy!
Provided by psychotammymom
Categories Chicken Breast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
- Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
- Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
- Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
- In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
- Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
- Remove from heat and stir in sour cream.
- Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
- Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
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[email protected]These enchiladas are incredible! The sour cream sauce is creamy and flavorful, and the chicken is cooked perfectly. I will definitely be making these again.
Sawyer Pidcock
[email protected]This recipe is great! I've made it several times now, and it's always a hit. I love the sour cream sauce, and the chicken is always tender and juicy. I would definitely recommend this recipe to anyone looking for a delicious and easy enchilada recipe
Muhamad javed
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really watery. The sour cream sauce didn't seem to thicken up, and the tortillas were soggy.
Dlawer Hossain
[email protected]The cheese was a bit rubbery. Also, the tortillas were tough. Not sure what happened?
Raju Kc
[email protected]The enchiladas were good, but I found the sour cream sauce to be a bit too rich. I think I would have liked them better if I had used a different sauce, like a tomatillo sauce.
Bipin Basnet
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better if I had added some more spices to the sour cream sauce. The chicken was also a bit dry.
Asad Nazir
[email protected]I'm not a huge fan of sour cream, but these enchiladas were still really good. The chicken was tender and flavorful, and the cheese was melted and bubbly. I would definitely make these again, even if I used a different sauce.
Ndivhuwo Rakheila
[email protected]These enchiladas were easy to make and very tasty. I used rotisserie chicken to save time, and it worked out great. The sour cream sauce was nice and creamy, and the enchiladas were nice and cheesy.
Reyan Mohamedbrhan
[email protected]I was a bit skeptical about making enchiladas without canned soup, but I was pleasantly surprised. The sour cream sauce was delicious, and the chicken was cooked perfectly. I'll definitely be making these again.
Bilal bilalakhtar
[email protected]I've made these enchiladas several times now, and they're always a hit. My family loves them, and they're always gone in minutes. The sour cream sauce is the best part!
Malaika Shahzad
[email protected]These enchiladas were amazing! The sour cream sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making these again!