Over the years since I was given the original recipe for Sour Cream Enchiladas from a co-worker, I’ve made a few changes. I’ve tried some different ingredients. Some worked. Some didn’t work. And depending on your personal, or families, preferences, you might make a few other changes.
My daughter isn’t a fan of chicken enchiladas, but likes the sour cream sauce. I had a cream cheese mixture* in the fridge that I formed into cylinders for the insides of her enchiladas. And yes, I did add more shredded cheese when I rolled them up. I didn’t put jalapenos on her two enchiladas to remind me which ones were hers.
This is the recipe that I made last night.
Sour Cream Chicken Enchiladas v. 2.0
2 cups sour cream
½ cup Herdez Salsa Verde
2-3 cups chicken, shredded or diced
1 Tbls. butter
½ onion, chopped, @ ½ cup
1 4-oz can Hatch chopped green chilies, drained
1 tsp. chili powder
1 tsp. cumin½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
Shredded Mexican cheeseJalapeno peppers, sliced
Preheat oven to 450 degrees.
Mix sour cream and Salsa Verde in bowl.
Spray 9 x 13 glass baking dish with cooking spray. Spread ½ cup sour cream mixture on bottom of pan.
Melt butter in large sauté pan over medium heat. Add onion and sauté until translucent, about 3-5 minutes. Stir in chilies and spices. Add chicken. Mix well until chicken is hot. Stir in ½ cup sour cream mixture. Turn off heat while building the enchiladas.
Lay tortilla on flat surface, spoon about 1/3 cup of chicken mixture down one edge of tortilla. Add handful of shredded cheese. Roll tightly. Lay seam side down in baking dish. Continue filling pan or until you run out of chicken mixture.
Spread remaining sour cream mixture over enchiladas. Sprinkle with cheese and jalapeno slices.
Bake for 10-15 minutes until bubbly and slightly toasted.
*Cream Cheese Enchilada Filling
8 oz package Philly cream cheese, softened
Mayo, small amount
Shredded Mexican cheese
Shredded Parmesan cheese
Fresh chives, snipped
Mix all together. Taste. Add more of whatever, depending on preferences. Also makes a good dip for whole grain tortilla chips, or spread on a bread and broiled until bubbly.
Tips & Tricks
· Use regular sour cream, otherwise it might ‘break’ on you. “Breaking” happens when the product becomes too warm and separates into liquid and solid. The resulting chunks are edible, though unappetizing both visually, and in texture.
· Feel free to use more or less salsa, depending on your preferences. I use enough to make the sour cream sauce a little more fluid, plus add flavor.
· This time, I poached 3 large chicken breasts in water with peppercorns, oregano, cumin, garlic, and a bay leaf. When cooked, dice or shred when cool to the touch. I’ve also used rotisserie chicken, but the result varies depending what seasoning the provider uses.
· When I sauté, I tend to use my flat-bottomed wok. The higher sides keep the potential messes to a minimum.
· I used Hatch hot chilies. They weren’t as hot as I’d hoped. I’ve also used a fresh chopped poblano chili instead of the canned chilies.
· Alter the spices to your preference, though I tend to make recipes as written prior to tweaking. The good part about this recipe is that everything is cooked prior to building the enchiladas, so you can adjust the seasoning accordingly.
· Since my family isn’t a fan of corn tortillas (I am. I like white corn tortillas.), I use flour tortillas fajita-sized.
· Pour the shredded cheese into a bowl. Digging in and out of the bag is a PIA, plus you’ll be contaminating the remaining cheese with your chicken filling fingers.