Bring to boil, then simmer 20-35 mins (longer for large bone-in). Looks soooo good. I have made this a couple of times now and think it is wonderful. This is definitely a keeper repeater recipe! I did two things differently though. I used skinless boneless chicken breast as well. Preheat oven to 350 degrees F (175 degrees C). Remove from heat then stir in the sour cream and Green Chile. Whisk in flour and cook 1 minute. https://www.yummly.com/recipes/sour-cream-green-chile-chicken-enchiladas Making them for dinner tonight. }, For the sauce: you basically just make a roux with, Once you have the sauce poured over the top, I like to take a. … 1 tablespoon vegetable oil Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling. I didn’t have cumin so I used McCormick’s Southwest Seasoning blend. And turned into quite the popular dinner ’round these parts. Cook another minute to heat thoroughly. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. Also I couldn't find "jalapeno salsa" and I live in Texas. I like to use Sazon, you can find it usually at grocery store, its in the latin spices isle from Goya, some of the flavors contain an amount of cumin, however it is very pungent, i recomend using only half a packet, and not the tomato, and cilantro one, try one of the other kinds. I thing these would likely be better with corn tortillas. To SHRED THE CHICKEN, boil a few breasts in water with some salt, pepper, and garlic powder (or plain is fine too) for about 20 minutes if thawed, longer if frozen, and use either 2 forks or fingers to shred it up. Four words: Sour Cream Chicken Enchiladas! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. First I shred chicken from a rotisserie chicken. I let my boyfriend have some and he loved it and asked to take some left overs with him. Even my pickiest eater likes these enchiladas. I garnish with shredded lettuce, fresh tomatoes, and guacamole. Best wishes for a healthy, easy and fast delivery! You can just cut up a chicken and use chunks, too. My husband loved it. 1 medium onion, chopped Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. Baby will come when he is done cooking!! Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla. I usually try to sneak a few extra veggies into the filling. Green Chile Chicken Enchiladas with Sour Cream Recipe! I have used both corn and flour tortillas in this recipe and loved them both !!! So easy and so delicious, this recipe will have your family begging for more! I have also used mozarella cheese, monteray jack, or cheddar, and it tastes good with each! Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour sauce evenly over enchiladas. So, so good. this recipe has gotten me a few marriage proposals and job offers ; ). We ate these three meals in a row and I don't even like leftovers! I did everything that you put in your recipe and used a small can of mild green chilies. (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) Preheat oven to 350 degrees. You saved Sour Cream Chicken Enchiladas to your. It is so easy and quick and yummy, yummy, YUMMY. Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling. Your email address will not be published. I am slowly turning into the queen of homemade-super-fast-easy-dinners-that-my-kids-will-actually-eat-because-ain’t-nobody-got-time-for-slow-cooking-anything-or-spending-longer-than-15-minutes-in-the-kitchen. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. 1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese Bring to boil, then simmer 20-35 mins (longer for large bone-in). For a complete meal goes excellent with Spanish Flan for dessert on this Web site. The flavor of the salsa will determine whether you like this recipe or not. Everyone I make this everyone raves about it. I used to think I didn’t like sour cream enchiladas, but this recipe proved me wrong! We love this recipe, and the kids like it too, as long as I keep my green salsa mild. Slowly whisk in chicken stock and bring to boil to thicken. As silly as it may sound, I boiled it in the microwave for 3 @10 minute intervals with some of the seasoning in the water. ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Spoon the chicken mixture into flour tortillas. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. https://damndelicious.net/2019/03/01/green-chicken-enchiladas Here are a couple of variations: Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! Info. They are very easy to make, and are for lunch the next day. This has become one of my all time favorites! I did cook the chicken with garlic in chicken stock with the onions so they were soft. I will make this again. Thanks for the recipe! "5 STARS!!! 2 (7 ounce) cans prepared green chile salsa, 2 skinless, boneless chicken breast halves, cooked and shredded. switched up my normal enchilada recipe and tried this one instead, we loved it! Just made this for my family. I made this tonight. The flavor of the salsa will determine whether you like this recipe or not. Have a wonderful day, friends! Enchilada Assembly. I hope this will help someone in a bind or in a hurry. {If you have a larger casserole/lasagna pan, use that.}. My (and husband's) only complaint is that the onion in the filling was still crunchy after baking so I'd leave that out or maybe use green onions. Combine chicken with cream cheese, green chiles and some shredded cheese. Pour sauce evenly over enchiladas. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one! thanks! I love cilantro so the cilantro cream sauce was awesome. and this is the food of my people, so I should know!" Choose from handmade gifts, distinctive Spanish and Native American arts and crafts, tasty New Mexican foods, turquoise and silver jewelry, unique Southwestern-style home decor products, books about New Mexico, bath products, Ristras, Wreaths and other Chile products, candles and so much more. Percent Daily Values are based on a 2,000 calorie diet. Pour remaining sour cream mixture over all and top with shredded cheese. (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) this link is to an external site that may or may not meet accessibility guidelines. Please to enjoy! Made in New Mexico is the #1 ranked site for New Mexico Salsa, Hatch Green & Red Chile powder and salsa. Do you have another spice you could recommend using in it’s place? The sauce is definitely what makes this dish I even kept a little aside to use as a dip with tortilla chips. 1⁄4 cup butter Then you stir in some sour cream, a can of green chiles, and some seasonings. Website Administration - Kinga Dow Productions. To round out this meal serve Sour Cream Chicken Enchiladas with: Bodda bing bodda boom– enchiladas! Then for the sauce I prefer just mixing the sour cream and jalapeno salsa. Nutrient information is not available for all ingredients. Yummy delicious! Green Chile Sour Cream Chicken Enchiladas are to die for! Going to try them tomorrow! Try to relax and not be so focused on ‘i’m {blank} days from my due date”. 15 ounces chicken broth. Yum! The tortillas got very soggy and gummy. Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray. Place into prepared dish. Thanks, enjoy your new babe! Pour a little sauce into the pan then your enchiladas and the rest of the sauce on top and lots of Mexican blend cheese. 4 to 6 ounces chopped Green Chile Scoop the chicken out of the liquid using tongs or a slotted spoon so the liquid will drain off. Information is not currently available for this nutrient. Congrats! This looks amazing- I could eat the whole pan. 265 calories; protein 13.1g 26% DV; carbohydrates 22.8g 7% DV; fat 13.3g 21% DV; cholesterol 40.4mg 14% DV; sodium 663.7mg 27% DV. Potatoes au Gratin with Green Chile Recipe. And these Sour Cream Chicken Enchiladas are no different, here’s what you need: Feel free to make this Sour Cream Chicken Enchiladas recipe your own!