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Creamy with a hint of smoky spice, these Sour Cream Chicken Enchiladas are an update on a classic. Simple to make and even easier to eat!
Sour Cream Chicken Enchiladas
Did you know that your taste buds evolve and change every seven years? Or at least that’s what I’ve been told. I tend to believe this wives tail because as a kid I loathed spicy foods; even the most mild spice would send my taste buds into shock and I’d immediately reach for a tall glass of water and vow to never try another spicy thing again.
One day I woke up and completely changed my tune, I decided in a split second that I had to have spice in my life… in the literal sense. It was the weirdest thing but I haven’t looked back since and continue to like things hotter and hotter as I get older.
Since acquiring a taste for spice, I’ve tried to take some of my favorite things and incorporate spice into them. A majority of my favorites are things that I grew up eating and my Mom’s sour cream enchiladas were one of them.
This particular recipe is derived from that family favorite. Like I said before I had a serious aversion to anything spicy so these enchiladas were very mild. I wanted to try to add some smoky and spicy chipotles to take it up a notch.
By the way, I hope that you are in on the not so secret, secret, of chipotles in adobo. It’s one of the easiest ways to add heat and flavor to sauces and soups; I try to add it in anywhere I can.
Anyways, I digress. The addition of chipotle’s was a complete success, but with or without them these enchiladas are to die for. They literally melt in your mouth and are a nice change from the traditional Mexican enchilada. Best of all, when reheated the next day.. or an hour later if you’re me; they taste even better.
You’ll need to start with some chopped onion and garlic..
Saute garlic, onion, ground cumin, and corriander with a little bit of butter until translucent.
It should look a little bit like this.
Add flour to the onion mixture. Cook a few minutes to make sure the flour taste has disappeared.
Slowly whisk in warm chicken stock or broth and chipotle puree so there are no lumps. This is obviously after I added the chicken stock; I forgot to snap a picture.
Add green chili’s. Simmer until thickened; about 8-10 minutes
and sour cream..Let thicken a few more minutes.
Take sauce off of the heat and add cheese.
Shred some chicken..I cheat and usually buy a roasted chicken from the grocery store but you can also boil a couple of chicken breasts in chicken stock and a little bit of corriander.
Chop up some of those yummy chipotle’s’ I was talking about.
Add chopped chipotle’s and 1/2 cup sauce to shredded chicken.
Ok! Finally we are ready to assemble. Place about 1/4 cup of the chicken mixture in flour tortilla.
Coat the bottom of a greased baking dish with a little bit of the sauce. Start rolling up enchiladas and lining up.
Top with remaining sauce.
Top with more cheese…Bake in a 350 degree oven for about 30 minutes until slightly brown and bubbly.
Garnish with chopped tomato, green onion, cilantro, black olives, and of course more sour cream. Of course you get to pick what you garnish with but I’m a supreme kind of girl so I load them up.
Sour Cream Chicken Enchiladas
Ingredients
- 1 small onion, diced
- 5 large cloves garlic, minced
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1 tsp kosher salt
- 4 tbsp butter (salted or unsalted)
- 1/4 cup flour
- 2 cups warm or room temperature low sodium chicken broth
- 2 tbsp adobo sauce from the canned peppers
- 8 oz sour cream
- 1 1/2 cups shredded Monterrey Jack cheese
- 1 can diced green chiles or jalapeños
- 3 cups shredded chicken breast
- 2-3 chipotle peppers in adobo sauce, minced
- 8 soft taco-sized flour tortillas
- Optional toppings we love: black olive, sliced green onion, pico de gallo and guac
Equipment
- 1 9×12 baking dish
Instructions
- Preheat Oven to 350 Degrees. Lightly grease a large 9×12 baking dish with non-stick cooking spray or brush with olive oil.
- Heat a large skillet with high sides to a medium heat. Add butter. When the butter melts, add the onion, garlic, cumin and coriander. Sweat the mixture until the onions are soft and translucent about 3 minutes. Add flour, give it a stir and cook for 2 minutes. Take off heat and VERY slowly whisk in chicken stock so there are no lumps. When all the chicken stock has been added, add the adobo sauce and salt. Stir to combine. Return the pot to the heat and bring to boil then reduce to simmer. Simmer 8-10 minutes until sauce has thickened. The sauce should coat the back of a spoon.
- After the mixture has thickened, stir in the sour cream and green chilies to the broth mixture. Simmer five minutes longer. Remove the pot from heat and add 1 cup of shredded cheese. Mix until cheese is melted.
- To assemble: Add the chicken to a medium bowl. Add 1/2 cup of the sauce and minced chipotle peppers to shredded chicken. Coat the bottom of your prepared casserole dish with 1/3 cup sauce. Place heaping ¼-1/3 cup of chicken mixture in tortilla. Roll jelly roll fashion. Place in casserole dish. Repeat with remaining tortillas. Cover enchiladas with remaining sauce then top with remaining cheese.
- Bake for 30 min or until slightly brown and bubbly. Serve with green onions, tomatoes, black olives, and sour cream.
Rachael says
Made this last night – our first time making enchiladas! Thanks!
Nicole says
Glad you liked them Rachael!
Karen D says
Oh man this was the best enchilada I’ve ever made..the flavor was outstanding. My husband says this was 5 stars and I agree! Thank you so very much!
Karen D says
Oh man this was the best enchilada I’ve ever made..the flavor was outstanding. My husband says this was 5 stars and I agree! Thank you so very much!
Nydia Hasbrouck says
The recipe sounds great except for one thing, flour tortillas. You’ll never find flour enchiladas in Mexico, always corn tortillas fried in oil. I can’t get passed soggy enchiladas:(
mike reno says
Relax…
Marilynn says
This was hands down the best enchilada sauce ever!