Sour Cream Chicken Enchiladas
Have you ever had a recipe that EVERYONE asks for? This is that recipe for me. It is so hard to pass along as I do not measure any of the ingredients, I just add it in because I know what it should look like. One of these days, I will start taking pics and adding those to my blog. (I borrowed some for this blog) I am giving you the "spicy version". If you prefer non-spicy, leave out the jalapenos. :)
What you will need:
1 pkg. Chicken breasts ( 3-4 )
2 Cups Shredded Cheese ( sometime I use cheddar, sometimes Colby/Mont jack)
1 Lg can Tomato sauce
1 Jar jalapenos ( nacho slices)
8-10 flour tortillas
2 cans chicken broth
1 stick butter
1/2 cup flour
1 16 ounce container sour cream
How to prepare:
-Preheat oven to 350.
-Spray 13 x 9 cassarole pan with nonstick spray
-Boil chicken breasts until fully cooked-I often season with garlic & onion powder
-Once chicken is cooked - dice and place in a large mixing bowl
-Add (to the chicken) 3/4 can of the tomato sauce, cheese, and the juice from the jar of jalapenos
- You can add different things to the chicken such as cumin, green chilis, or mexican rotel....my family doesn't like "chunks" in the enchiladas *smile*
-Next place the chicken mixture in the flour tortillas and roll. (like in picture)
-Place the rolled tortillas in the cassarole pan. You should get about 8-10 enchiladas filled and rolled.
-Top the enciladas with the jalapeno slices
-Now, in a sauce pan over medium heat you will need to melt the butter.
-Once the butter is melted you will add in the flour and stir. This will make a paste.
-Add chicken broth and continue to stir/whisk until smooth. This mixture will thicken as it heats.
-Continue to stir until fairly thick. You may need to add a bit more flour, but be careful not to get it to thick.
-Once thickened, add the container of sour cream and stir.
-Remove from heat and pour over the enchiladas
-Place in oven and heat for about 15 minutes
Sometimes we eat these as is, and sometimes we add things like chopped onions, lettuce and shredded cheese.
What you will need:
1 pkg. Chicken breasts ( 3-4 )
2 Cups Shredded Cheese ( sometime I use cheddar, sometimes Colby/Mont jack)
1 Lg can Tomato sauce
1 Jar jalapenos ( nacho slices)
8-10 flour tortillas
2 cans chicken broth
1 stick butter
1/2 cup flour
1 16 ounce container sour cream
How to prepare:
-Preheat oven to 350.
-Spray 13 x 9 cassarole pan with nonstick spray
-Boil chicken breasts until fully cooked-I often season with garlic & onion powder
-Once chicken is cooked - dice and place in a large mixing bowl
-Add (to the chicken) 3/4 can of the tomato sauce, cheese, and the juice from the jar of jalapenos
- You can add different things to the chicken such as cumin, green chilis, or mexican rotel....my family doesn't like "chunks" in the enchiladas *smile*
-Next place the chicken mixture in the flour tortillas and roll. (like in picture)
-Place the rolled tortillas in the cassarole pan. You should get about 8-10 enchiladas filled and rolled.
-Top the enciladas with the jalapeno slices
-Now, in a sauce pan over medium heat you will need to melt the butter.
-Once the butter is melted you will add in the flour and stir. This will make a paste.
-Add chicken broth and continue to stir/whisk until smooth. This mixture will thicken as it heats.
-Continue to stir until fairly thick. You may need to add a bit more flour, but be careful not to get it to thick.
-Once thickened, add the container of sour cream and stir.
-Remove from heat and pour over the enchiladas
-Place in oven and heat for about 15 minutes
Sometimes we eat these as is, and sometimes we add things like chopped onions, lettuce and shredded cheese.
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