Mmmm, these are yummy. I love a good simple dish that has easy, on hand ingredients and the ability to warm up your tummy.
Sour Cream Enchiladas
What you need:
- Chopped Chicken about 1lb
- Medium Onion
- 1 c. sour cream
- 1 1/2 c. chicken broth
- 1/4 c. flour
- 1/4 c. butter
- green chilis
- tortillas
- cheddar cheese
In a sauce pan, heat up the butter until it just comes to a boil. Whisk in the flour and mix well. Let it cook together until boiling, stirring. Add in the chicken broth and let simmer together for a minute or 2. Remove from heat and mix in the sour cream and green chili. In the meantime, fry the chicken and onion together in a frying pan until the chicken is cooked through.
Scoop the chicken and a little bit of cheese into each of the tortillas. Roll up the tortillas and put them into a rectangular baking dish. Pour the sour cream sauce over the tops of the rolled up tortillas and sprinkle a little more cheddar cheese over the top of the dish. Bake at 400F for 20 minutes or until the cheese is melted and the sauce is bubbly.
Mmmmm….enchiladas!
Mmmmm….enchiladas!
I like that the recipe is both yummy and basic!
I like that the recipe is both yummy and basic!
I love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.
I love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.
I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
Could u substitute the green chilies for something else
You don’t even have to put them in at all:)
I would use a little green chili verde enchilada sauce if I didn’t have green chilis on hand. It is not spicy if you buy the mild version.
One of my very favorite crockpot recipes is pork enchiladas in the crock pot, but you could use chicken too. I put my pork roast in the bottom of the crock pot, poor over one small can of green verde enchilada sauce, add some water so only top of pork roast is showing, sprinkle garlic salt on roast, cook all day on low. When you come home, you can then roll into enchiladas by putting port mixture on a tortilla with jack cheese or mexican cheese blend on top. roll them and put in a casserole dish in oven to melt cheese (about 15-20 min. at 325-350 degrees), or put in the microwave two at a time. It is super yummy and my favorite. I make extras and put into small square Glad or Ziplock disposable dishes w/ lids and store in the freezer. Then they are ready for quick weeknight meals or take to work for lunches. Nothing goes to waste if you plan to freeze your leftoveers in individual serving sizes.
Could u substitute the green chilies for something else
You don’t even have to put them in at all:)
K Thx
K Thx
These are very good !
These are very good !
Great recipe! It was voted a “keeper” by my rather non-adventurous family. Question: if you’ve ever made it with store-bought tortillas, did you use corn or flour ones, and what kind of prep? Corn torts are traditional for enchiladas, but I notice you’re using your home-made flour ones, so I wondered. Thanks.
I’ve only made this recipe with homemade so I would stick with the flour tortillas on it.
tried to pin this, but it says an image needs to be uploaded ?? can’t pin it : (
It just worked for me, try it again maybe?
This was delicious! The homemade sauce was not hard to make at all and was so warm and bubbly on this cold winter night!!
Thanks
I’m glad you enjoyed this recipe!
These are very similar to the recipe I use. In mine I use cream of mushroom soup, pepper jack chease, and flour tortillas. SOOooooo good!
About how many enchiladas do you end up with in the dish?
If you make these to freeze how long do you bake them from frozen state? Also would you cook them first before you freeze them?