November 14, 2011

Sour Cream Chicken Enchiladas

I have 15 minutes to myself (WOO HOO!), so I decided to hop on and update the recipe blog. I found this recipe on when I did a general search and sort for sour cream enchiladas with high reviews/ratings. I did change a few things up a bit, but not on purpose. I got distracted while making dinner and ended up cooking my onion and green chile mixture a bit longer than planned. Luckily, they ended up being nice and caramelized and not burnt. With a couple of other devised modifications, dinner was on the table for the best version of sour cream enchiladas that we've had at home. How fortuitous!!!

Sour Cream Chicken Enchiladas
Adapted From:; By: Deb's Recipes; Added July 15, 2005 | Recipe #129926

2 large chicken breasts, sliced
1 tablespoon Lawry's Seasoned Salt
1 tablespoon of AP Flour
2 tablespoons of olive oil
3 small cans of green chiles, mild (divided)
1 onion, diced
2 garlic cloves, minced
2 cups grated Monterrey jack cheese or sharp cheddar cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
8 whole wheat tortillas
salt and pepper to taste

Place chicken in a medium sized bowl. Sprinkle the raw chicken pieces with Lawry's Seasoned Salt and flour.

In a skillet, cook the onions and 1 can of green chiles together in oil over medium-high heat until they start to soften. Add chicken slices on top of onion mixture. Let cook for 5-10 minutes, flipping the chicken about halfway through. Cook until the onions and green chiles on the bottom of the pan are caramelized and the chicken is cooked through and browned on both sides.

Divide cooked chicken and onion mixture evenly between the wheat tortillas; add some grated cheese to each tortilla (using a total of 1 cup of the shredded cheese).

Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan, add garlic and cook for 1 minute. Stir in flour to make a roux; Stir and cook for 2-4 minutes, or until flour is starting to turn a light tan color. Gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and other 2 cans of green chiles. Season with salt and pepper to taste, then pour sauce evenly over enchiladas.

Top with remaining 1 cup of shredded cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 15-20 minutes or until cheese is melted and sauce near edges of the baking dish is bubbly.

The Result:
These. were. awesome. I was actually jealous that the husband got to take the leftovers to work for lunch. I can not say enough good things about this recipe!

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