Sour Cream Chicken Enchiladas Family Favorite Easy Recipe

Sour Cream Chicken Enchiladas

Print Friendly, PDF & Email
Sour Cream Chicken Enchiladas Family Favorite Easy Recipe
Sour Cream Chicken Enchiladas

I was sixteen when I made my first sour cream chicken enchiladas. I found it in an old recipe book of my mom’s and made them for my boyfriend.  I could not find all the ingredients at the only grocery store in my small Texas town so, I left those ingredients out :). The enchiladas were a huge success and my boyfriend (who is now my husband) still loves them.  I continued to tweak the recipe for a few years until I perfected my version of sour cream chicken enchiladas. They are so good that they are requested by my kids every time they have friends over and they have graced many a party at my house over the past thirty-six years!   

Sour Cream Chicken Enchiladas

Yield: Approx. 20

Ingredients:

  • 3 qts. Water (This becomes the broth for later)
  • 4-5 Chicken Breast
  • 3 TBS Butter
  • ¼ Cup flour
  • ¾ tsp. Salt
  • 1 Cup Sour Cream
  • 2 Cups Shredded Monterey Jack Cheese
  • 1 Cup Shredded Pepper Jack Cheese
  • 20 flour tortillas
  • 1-2 Avocados (Garnish)

Boil the chicken breast in the water until done.  Remove the chicken and set aside in a large bowl to cool.  Keep the chicken broth. For the sour cream sauce – melt the 3 TBS. butter in a large saucepan.  Stir in the ¼ cup flour and make a paste (do not let the butter burn). Stir (with a whisk) 2 ½ cups of the chicken broth into the butter and flour mixture.  Continue to stir over medium heat until the mixture thickens. Remove from heat. Add 1 cup of sour cream and ½ cup shredded Monterey Jack cheese to the mixture and stir until incorporated.  Allow the sauce to cool while you shred the boiled chicken. Add 1 cup of the sauce to the bowl with the shredded chicken and mix. This is when I make sure my hands are clean (or wear gloves)… then I use my hands to “smear” the sauce on both sides of the flour tortilla.  Place ⅓ cup of the chicken mixture in the middle of a tortilla and roll into an enchilada.

Arrange the enchiladas into a sprayed 9 x 13 glass baking dish (you may need two). Once the enchiladas are placed, pour the remaining sauce evenly over them and then cover them with the remaining Monterey Jack cheese, as well as the pepper jack cheese.  Bake them in a 325-degree oven for 20 minutes or until the cheese is completely melted.

Garnish with sliced avocado.

 

Enjoy!

Maurie Kay

Leave a Reply