Sour Cream Enchiladas - my version

I've been asked for this recipe countless times but just got around to actually writing it down.  It's just one of those that I've done so many times that I took the basic recipe that I first learned to make and changed it (a lot) til I liked it.  It's a little different every time because I kinda eyeball ingredients and don't really measure anything, but I think these measurements would be pretty close!

 

 

Sour Cream Enchiladas

 

 

1 lb chicken breast, diced or shredded

1 medium onion, diced

2-3 Tbsp butter (for cooking)

1 Tbsp Taco seasoning  (I use a homemade mix but any will do)

1 or 2 green onions, chopped

¼ cup salsa

½ tsp ground cumin (optional)

1 big bag of shredded Mexican cheese

8-10 tortillas

 

Sauce:
¼ cup flour

¼ cup butter

15oz chicken broth (half the carton)

1 cup sour cream

1-4oz. can diced green chiles (these are not spicy)

Black pepper to taste

 

 

Chicken:  You can do this one of two ways. You can dice it up and cook it in butter with the onions until the chicken is cooked through and the onions are transparent. Or, you can be lazy like me and stick your frozen chicken breast in the crockpot with ¼ c of water, on high for 3 hours and then put it straight into your KitchenAid mixer and shred it using the paddle attachment (or shred it with two forks).  Easy peasy. 

 

If you cooked your chicken in the crockpot and shredded it like I did (if you didn’t, you’re on your own!), then melt 2-3 Tbsp butter in a large skillet over Med-high heat and cook the onions in it until tender and transparent (about 4 mins).  Add onions to mixer bowl, along with your taco seasoning, green onions, and salsa.  Mix it up until it looks good. Taste test. Add more seasoning if you prefer. (This is where I might add that ½ tsp of cumin).

 

Start your sauce.  Melt ¼ cup butter in a saucepan over med heat. Stir in flour to make a roux and let it cook for 30 seconds or a minute or so.  Pour in the chicken broth.  Bring to a boil until it starts to thicken, whisking occasionally, usually about 10 minutes. (In the meantime, assemble your enchiladas).  When it is nice and thick, remove from heat and stir in the sour cream and green chiles, taste test and sprinkle in some black pepper to taste.

 

To assemble, use a spoon to put 2-3 scoops of the chicken mixture in the center of a tortilla. Top with a handful of cheese (real precise, right?).  Fold in the sides of the tortilla and then roll it, and place it seam-side down in a greased 9x13 baking dish. I squish ‘em in there and generally fit 8 or 9 in the pan, with one or two laying lengthways down one side.  Pour sour cream sauce over the top and use a spatula to separate them a little to let the sauce run in between them.  Sprinkle about a cup of cheese over the top.

 

Bake in the oven, uncovered, at 400F for about 20 minutes or until hot and bubbly.  Watch toward the end so you don’t burn the cheese. ( Ahem. Not that I’d know anything about that…)   Enjoy!!