Holly's Sour Cream Enchiladas

I cannot tell a lie.

Which means I have to tell you that I did not make these.

However, I wish I did. But then my boot camp coach would put her boot up my...okay, you get the picture.

Although I do think that I'm getting fat just looking at this. But isn't it worth it sometimes? I'm going to California to visit my parents in two weeks (wooohoooo!), and I plan on having at least one die-hard, glutenous Mexican meal.

Maybe this will be it.

Holly, one of my mom's co-workers, is actually responsible for this recipe. She sent mom a link, and then it was passed on to me. When I see her, I will totally freak her out by falling to my knees and kissing her feet. This.looks.amazing.

So, in good fashion, I will copy/paste the recipe here. Enjoy!

  • 2 cans (12.5 ounces each) chicken breast, drained
  • 2 Tbs. olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbs. butter
  • 1 cup sour cream
  • 2 cups chicken broth, low sodium
  • 1 four ounce can green chile, I like Ortega brand
  • 1 chopped tomato
  • 3 1/2 Tbs. flour
  • 1/2 tsp. salt
  • 2 cups shredded Mexican Cheese blend
  • 12 corn tortillas
  • 3/4 cup vegetable oil
  • Saute the onion in the oil and butter over medium heat for 5 minutes. Add the garlic and sauté 2 more minutes. Sprinkle in the flour and cook for an additional 1 1/2 to 2 minutes stirring constantly.
  • Pour in the chicken broth slowly while stirring. Stir and cook until the sauce thickens, about 3 or 4 minutes. Add the green chiles, tomatoes, salt and stir. Once that is mixed in, add the cheese and stir until the sauce is smooth and creamy. Put the heat on low.
  • Stir in the sour cream until fully incorporated.
  • Once the sauce is made, you can start softening the tortillas. Take a small frying pan and add the 3/4 cup vegetable oil and heat over medium heat.
  • Dip two corn tortillas at a time in the hot oil. Leave them in the oil for only a couple of seconds. You don't want them to get stiff. You can dip them in the sauce and then onto a plate.
  • Add a spoonful of chicken down the center of each tortilla and then roll them up, seam side down. Place the enchilada in a oven-proof baking dish. Continue the process with the rest of the enchiladas.
  • Once all the enchiladas are rolled and placed in the dish, use a ladle to put a generous amount of sauce over the chicken enchiladas.
  • Remember, it's the sauce that makes it.
  • If you like your food spicy, as an option, you can add 1 chopped chipotle pepper in adobo sauce for additional smokey flavor. I would add this the same time as the green chiles and tomatoes.
  • Bake in a 350 degree F. oven for 15 minutes or until nice a bubbly. "It's Gotta Be Hot To Be Good!"
This dish would be so nice with some Spanish rice and refried beans and guacamole. Maybe even a margarita or sangria. Add some dessert and you've got a feast. Yum.
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