We’ll finish up this month with one of my personal favorites – Chicken Enchiladas with Sour Cream Sauce. I found the original recipe for this in a newspaper’s “Food” section many, many years ago, but this one is adapted from The Pioneer Woman’s most excellent recipe.
Most recipes for “white” chicken enchiladas that I have seen over the years include jalapeno peppers, chili peppers, and/or cilantro; since nobody in our family likes things that spicy, I adapted the recipe to suit our tastes. Feel free to add in any “heat” that your family might like!
Chicken Enchiladas with Sour Cream Sauce
- 2-1/2 cups cooked, shredded chicken breasts
- 2 cups chicken broth
- 3 Tablespoons oil
- 12 whole corn tortillas
- 1 whole large onion, diced ***
- 1/2 cup heavy cream
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup sour cream
- 2-1/2 cups Monterey Jack cheese, grated
- Salt And Pepper, to taste
Heat 2 tablespoons oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on plate to keep warm.
Heat 1 tablespoon oil in separate skillet over medium heat. Add onion and saute until softened. Add chicken. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook until mixture starts to thicken. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Remove from heat. Add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese. Bake at 350 degrees for 30 minutes.
If desired, sprinkle with cilantro and/or paprika for extra color/flavor when serving. Garnish with diced tomatoes, salsa, avocados, and/or a dollop of sour cream on the side.
*** For years, I would make this with Durkee French-Fried Onions – I put them inside the enchiladas instead of regular onions, then would add some to the top of the dish for the last 5 minutes of baking. Unfortunately, there is currently no commercial brand of gluten-free FF onions available in stores, so we’ve had to do without for the past few years 😦