Lisa Fain’s Sour Cream-Chicken Enchiladas

sour cream chicken enchiladas

This is one of the recipes from Country Living Magazine's March 2012 feature: The Casserole Makes a Comeback.  We tried these Sour Cream-Chicken Enchiladas and it was an instant hit in our family.  This would be a great use for leftover roasted chicken or turkey.

Recipe By: Country Living - March 2012
  • Prep30 min |
  • Total2hr 0min |
  • Serves24 Enchiladas

Ingredients

Instructions

Preheat oven to 350 degrees Fahrenheit. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside. 

Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, ¼ cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes. 

In a large skillet over medium heat, heat 1 ½ teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place ¼ cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.

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Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang.
    
Enchiladas de Mole Poblano
Enchiladas de Mole Poblano, Shredded Chicken served with Corn Tortillas, Mole Poblano, Sour Cream, Mexican Cheese, White Onion, Toasted Sesame Seeds, Mexican Rice and Refried Black Beans
    
California Avocado Enchiladas Frescas
These enchiladas are stuffed with fresh California Avocados, panela, mancheo and cotija cheeses, tomatillo salsa and topped with an ancho chile enchilada sauce.


Additional Notes

Kosher salt and freshly ground pepper
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