Ooo yes. anything with sour cream in the name has GOT to be good. and believe me..these are ahhmaazinggggg! You will enjoy these..and you can make them as spicy as you want. I..can’t handle too much chilli powder. and my husband he adds hot sauce to everything anyways so i didn’t put too much in. My recipe is a variation of the one i found on SimpleDailyRecipes.
Ingredients:
Chicken Filling:
4 Roasted Chicken breasts***, shredded
1 Can Diced Tomatoes with green chilies (you could use more of both if you want..we don’t really love tomatoes.)
1/2 TB minced Garlic
1TB Chili Powder (you could put in less..this had a kick.)
1/2 TB Cumin (spilling over)
1/2 Teaspoon Salt
1/12 TB Flour
1 Cup Chicken Broth
Sour Cream Sauce
1/4 Cup Butter
1/4 Cup Flour
16 oz Chicken Broth
1 Cup Sour Cream
***roasted chicken – preheat to 350* line cookie sheet with foil. cover chicken breasts with olive oil, salt and pepper. both sides. cook until no longer pink. depends on if you use frozen or not for the time. i set the timer for 30 minutes the first time then checked them.***
While I prepped the chicken for the enchiladas…I made dinner for that night: alfredo pasta with roasted chicken. I also chopped up the zucchini that my sister-in-law gave me from their garden. I wanted to chop them up and freeze them before they got too many seeds. The bags are ready to go for zucchini muffins! sophia’s favorite! Now the messy part of that recipe is done and waiting for me. perfect.
while the pasta is cooking chop up two pieces of roasted chicken for the pasta. and shred the 4 pieces of chicken for the enchiladas
you can use any type of pasta. i used large spaghetti. you can make your own white sauce or cheat this time and use a jared alredo sauce. throw it all together and you’re done!
simple and delicious. eat this for dinner and freeze the enchiladas for a meal later in the week!
ok..back to the enchilada recipe.
In a large skillet on medium high heat add shredded chicken, diced tomatoes with chilies, minced garlic; cook for 7-10 minutes. Add cumin, chili powder, and flour; cook for 2 minutes, stirring constantly getting the spices mixed through. Pour in chicken broth, stir in well.
you want the chicken filling to have enough liquid but not be soupy. Reduce Heat to medium low and continue to cook until meat has thickened and almost dry, stirring regularly, around 20 minutes. (during this time I attempted to put sophia to bed.
she won. i temporarily gave in and let her help me in the kitchen.
she wanted to unload the dishes. great.
You could at this point put the chicken filling in a container and throw in the fridge or freezer for another day! I had people to feed later on in the night so I made them up. (with leftovers for later in the week)
PREHEAT Oven to 375
set up a work area..i used a cookie sheet for easy clean up.
Spray the casserole dish with nonstick cooking spray.
Take tortilla and fill up with the chicken filling..however much you like!
Sour cream sauce time! mmmm….yum.
In a medium sauce pan on medium heat, melt butter and add flour.
Whisking flour constantly. cook for 2 minutes. gradually whisk in chicken broth and bring to a boil, whisking frequently.
Remove from heat; stir in sour cream; pour sauce evenly over chicken enchiladas in your casserole pan.
top with Monterey Jack Cheese.
Bake uncovered 25 minutes. While it cooked I chopped up some lettuce to have with it. I kept some sauce on the side to top it off with when i pulled them out.
This dish got rave reviews by 4 hungry (they used the word starving) men!
and i went for seconds..even though i was stuffed. yes.. these are that good! eat the lettuce..it will make you feel better about it in the end. haha.
