Baked Sour Cream Chicken Enchiladas with Red Sauce

I made up this recipe for Enchiladas when I lived in Tucson, Arizona from a description my friend gave me. Every Friday night she went out to eat at the same Mexican restaurant and ordered them. She raved over them. I went home with the description fresh in my mind and conjured these up. I never did get a chance to make these for her, nor did I frequent the restaurant to find out if they are anything like theirs. And I also should mention this was my first time not only cooking them but eating them.

The filling is made from cooked chicken, cheddar cheese, green onion, sour cream, cilantro and red enchilada sauce. It gets rolled up in flour or corn tortillas and covered in the red enchilada sauce, cheese and then it’s baked.

When I moved back home to N.Y. I made them for my family and they have been a favorite ever since. While these may not be ‘authentic’ they embody the flavors that come to mind when I think of Mexican food, spicy, hot, and cheesy with big, bold flavors. Food that is comforting and satisfying.

Sour Cream Chicken Enchiladas

(by Reeni)

4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks

16 ounces (2 cups) Extra Sharp Cheddar, shredded

½ cup green onion, diced

1 tablespoon Cilantro, chopped

1 cup Sour Cream plus additional for serving

1 – 28 ounce can Las Palmas Enchilada Sauce (Shake well before opening)

Salt and pepper

8-10 corn or flour tortillas

1. Preheat oven to 400 degrees. Spray a 9×13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.

2. To a large mixing bowl add the chicken, 1 cup of the Cheddar, green onion, cilantro, ½ cup of the Sour Cream, ¼ of the can of Enchilada Sauce, dash of salt and pepper, and mix well.

3. In a skillet heat the tortillas one at a time over medium heat about 30 seconds on each side.

4. Put a ½ cup of the chicken mixture into the middle of each tortilla, one at a time and roll up. Place in a row in pan, folded side down.

5. To the remaining Enchilada sauce whisk in the ½ cup Sour Cream. Pour over the enchiladas in the pan. Sprinkle with remaining cup Cheese.

6. Bake for 25 minutes or until bubbly. Serve with additional sour cream.

My tips:

-Flour tortillas stay together much better than a corn tortilla.

-I have used different brands of Enchilada sauce and have found Las Palmas to be the most flavorful and without the msg that the other brands have.

-Substitute cooked ground beef, shredded pork or beef, or even beans for the chicken.

Printable Recipe

Comments

Ricardo says:

02/14/2009 at

Love your enchiladas they just great, I've made some great big ones too sometime ago, is just a nice comforting food don't you think….Happy Valentine's day

Calm In The Kitchen says:

01/18/2009 at

I came back to get the recipe of the enchiladas and I am in LOVE with your new header and format! I need to fix mine…do you have good pointers? I love how posts are two columns wide, if that makes any sense. Seriously, though, that header ROCKS!;) amy

Calm In The Kitchen says:

01/18/2009 at

I came back to get the recipe of the enchiladas and I am in LOVE with your new header and format! I need to fix mine…do you have good pointers? I love how posts are two columns wide, if that makes any sense. Seriously, though, that header ROCKS!;) amy

Hot Rocks says:

01/17/2009 at

Congrats on your awards! The enchaladas look amazing! I will definately be trying this recipe. Thankyou.

Hot Rocks says:

01/17/2009 at

Congrats on your awards! The enchaladas look amazing! I will definately be trying this recipe. Thankyou.