Sour Cream Chicken Enchiladas

Hey everyone! It’s Madison from The Wetherills Say I Do again. I’m back with another one of our favorite recipes. Growing up in New Mexico, I’m used to having green chile on everything. If you’re wondering what I’m talking about, check out my green chile mac & cheese post from a while back. Okay, you back?

I love traditional enchiladas, you know, corn tortillas and that red enchilada sauce? In New Mexico, we do things a little differently and in my house, we do them even more different. I have always preferred flour tortillas to corn tortillas, so I really wanted to create a recipe that captured the heart and soul of enchiladas but with flour tortillas. Start with some shredded chicken, add sour cream and a bit of cream of chicken, top with green chile and shredded cheese and there you go!

This recipe is super easy to make. I almost always make shredded chicken using my crock pot. It’s so easy to throw everything in the pot before work and it’s all ready to go once you get home. I love it! You can also bake or boil your chicken and then shred, whatever is easiest for you. Because of the mixture of sour cream and cream of chicken soup, you wind up with a creamy and delicious combination to mix with your chicken.

One of the most important aspects to this recipe is making sure your tortillas don’t get crunchy while in the oven. Typically in New Mexico your enchiladas would be completely drenched in green chile so they do not have that problem, but we have to savor the green chile we have and usually just use it as a topping. To make sure your tortillas stay soft, quickly dip them into some stock to coat the outsides. This will make sure you don’t have any super crispy sections to your enchiladas.

After you’ve combined your mixture and coated your tortillas, your ready to lay your filling and roll the tortillas up. I usually use medium sized tortillas, but you can use smaller ones to maintain the authentic enchilada feel. Lastly after your enchiladas are prepared, generously top with cheese and green chile.

Most of my favorite recipes are super customizable so that you don’t have to make the exact thing over and over. I’d love to hear some creative enchilada ideas you have!

sourcreamchickenenchiladas

Sour Cream Chicken Enchiladas

Ingredients

Two chicken breasts, cooked and shredded
1 cup sour cream
1 15oz can cream of chicken soup
1 1/2 cup shredded Mexican cheese, divided
3-4 cans of green chiles (depending on desired spicy level), divided
1 cup chicken broth
10 flour tortillas

Instructions

Preheat oven to 350, spray a 9x13 pan
Cook chicken breasts, shred, and set aside
Mix together sour cream, cream of chicken soup, 1/2 cup cheese and 1 can green chiles
Add chicken, toss to coat
Dip tortilla into broth, to coat lightly
Add about 1/2 cup of chicken mixture into tortilla, roll tortilla and place into pan. Continue with remaining tortillas
Top enchiladas with remaining cheese and green chiles
Bake for approximately 25 minutes or until cheese is melted and bubbling

http://mycookingspot.com/sour-cream-chicken-enchiladas/

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Madison Wetherill

Madison is a food blogger who is passionate about community and hospitality. She believes food is a way to bring people together around the table and strives to share easy recipes to encourage people to do just that! She lives in sunny Arizona with her husband, son and dog.

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Madison Wetherill

Latest posts by Madison Wetherill (see all)

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