We all had favorite meals growing up. You can remember the excitement when mom said that’s what was for dinner. And your mouth would water when you smelled it cooking; you couldn’t wait for dinnertime! One of my husband’s favorite dishes as a kid were his mom’s sour cream enchiladas. Every time I make this dish, it takes him back. Made with chicken breast and a creamy sauce with just a hint of spicy, these enchiladas are great anytime. Along with this recipe, I’ll include variations as well as how to make the ingredients yourself instead of using premade.
Cooking the Chicken
I find this recipe is easier if you prepare the ingredients ahead of time. Start with 4 boneless, skinless chicken breast. Cube them or cut them into strips. They’re easier to cut if they’re partially thawed. Put 2 tablespoons of olive oil into a pan and heat over medium heat. Once oil is hot, add chicken. Once browned, season with taco seasoning. You can use packaged or make your own here. Finish cooking chicken.
For the Sauce
Mix 16 ounces of sour cream with 2 cans cream of chicken soup. (Or make your own cream of chicken soup here, including gluten free and dairy free options.)
Chop 5 green onions and add to sauce along with diced chilies. (You can prepare your own chilies, too. Find the recipe I like here.)
You will also need to grate about a cup of cheese and cut 12 strips in addition to what is grated. Extra sharp cheddar is our favorite for this recipe.
And of course, you will need 12 tortillas. The original recipe used flour tortillas, but I use corn since I need to eat gluten free. You will need more than 12 if you use corn. I don’t usually count; I just keep going until the pan is full.
Assembling the Enchiladas
Once the chicken is cooked, the sauce is ready, and the rest of the ingredients are gathered, you are ready to put these enchiladas together! Spray a 9×13 casserole dish with nonstick cooking spray. Put chicken, one strip of cheese, and one tablespoon of sauce in each tortilla and roll up. Place in casserole dish. Once all tortillas are placed, cover with the rest of the sauce and and the grated cheese, and bake at 350° for 30 minutes.
Sour Cream Enchiladas
- 4 chicken breasts
- 2 tbsp olive oil
- 1 package taco seasoning
- 2 cans cream of chicken soup
- 16 oz sour cream
- 1 can diced chilies
- 1 dozen flour tortillas (you can also use corn)
- 1 cup grated cheese
- 12 strips cheese
- 5 green onions, chopped
- nonstick spray
Heat oil in large skillet over medium heat. Cube chicken or cut into strips. Once oil is hot, add chicken to pan.
Once chicken is browned, season to taste with taco seasoning and finish cooking chicken. Turn off heat and set aside.
In large bowl, mix sour cream, cream of chicken soup, diced chilies, and green onions to make sauce.
Spray 9x13 casserole pan with nonstick spray. Place chicken, a strip of cheese, and approximately 1 tablespoon of sauce mixture in each tortilla and roll up. Place in pan.
Once all tortillas are filled, top with remaining sauce and cheese.
Bake at 350° for 30 minutes, or until enchiladas are hot through and cheese is melted.
A couple of variations:
You can use 1 pound of ground beef seasoned with taco seasoning instead of chicken for beef enchiladas.
I am somewhat of a lazy cook, so I will often assemble these enchiladas like a casserole. Rather than rolling each tortilla, I will simply stack everything in layers and then bake.
Here is a quick list of the links to homemade versions of the ingredients used:
Let me know what you think of this recipe and any variations you tried!