Sour Cream Chicken Enchiladas

Restaurant quality sour cream chicken enchiladas! A family favorite of mine for many years. Here it is...Mommy G's Sour Cream Chicken Enchiladas!

Yield: 8 servings ( Serving Size: 2 )
Community Recipe from

Ingredients

  • 6 whole(s) boneless/skinless chicken breasts
  • 1 package(s) Monteray Jack Cheese Shredded
  • 1 Large Onion (white or yellow) Chopped
  • 1 Small can(s) Chopped green chillies
  • 16 ounce(s) Large Sour Cream
  • 2 tablespoon(s) Cumin
  • 1 stick(s) Real Butter
  • 1 cup(s) All Purpose Flour
  • 1 package(s) Small Flour Tortillas
  • 1 teaspoon(s) Salt
  • 1 teaspoon(s) Pepper

Preparation

  1. Boil chicken breasts in covered stock pot, cool and reserve broth. Shred chicken with fingers in a very large mixing bowl. Chop onion, saute in 2 Tbls of butter. Scoop 1/4 of saute'd onions into small bowl and set aside, pour the remainder into the bowl of shredded chicken. Grate the block on Monterey Jack cheese, reserve 1/2 cup of the cheese in small bowl, add the rest to the shredded chicken bowl, add 1 Tbls Cumin, 1 tsp salt, 1 tsp pepper and toss (with fingers) until will mixed (don't mash). Next, in large saucepan, melt remaining butter, and remove from heat and add flour, whisk until smooth (will be very thick). Add 1 cup of broth and keep whisking, add 2nd cup of broth and keep whisking, add 3rd cup of broth and keep whisking, (return to medium heat) add 4th cup of broth and whisk until will see slight pattern of whisk in the gravy. Turn off heat, add sour cream, whisk until creamy again, add green chillies, remainder of cumin. Return to medium heat and whisk until slight pattern of whisk returns. Remove from heat. Pour 1 cup of batter into a deep rectangle baking dish, pour 1 cup of batter into the chicken/cheese bowl...and mix with hands. (wash hands now - haha). Fill each flour tortilla with just enough filling to fit the palm of your hand (you will be tempted to use more, but don't). Roll tortillas, place seam down into gravy coated dish. Once dish is full, pour sauce on top, sprinkle with reserved cheese, spoon on reserved onions. Cover with large sheet of aluminum foil (careful to make top pooch up so cheese doesn't stick). Bake in 300 degree preheated oven for 20 minutes (no longer or the bottoms may be chewy). Freeze any leftover chicken mix...makes a wonderful snack! ;)
September 2011

This recipe is a personal recipe added by MommyG and has not been tested or endorsed by MyRecipes.

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