"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Tortilla Sour Cream Chicken Enchiladas Recipe

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This recipe for Corn Tortilla Sour Cream Chicken Enchiladas, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leticia Caraveo
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 cooked chicken breasts (chopped or shredded)
( I used my food processor to chop chicken)
2 medium chopped onions
2 medium red bell peppers
1 (7 oz.) can chopped green chilies - drained
6 tbsp. butter plus 2 tbsp. olive oil (to sauté onions and red bell peppers)
1 stick butter (for sour cream sauce)
2 tbsp. chili powder
1 tbsp. cumin
˝ tsp. cayenne pepper
salt and pepper to taste (remember the cheese is salty so use just a little)
4 c. shredded Jack cheese (more if you like it cheesy)
1 large box chicken stock (32 oz)
2 c. sour cream (lite or reg)
10 tbsp. flour (maybe a little more for desired thickness)
24 corn tortillas

Directions:
Directions:
Cook and chop chicken and set aside. Reserve some of the broth for the sauce in case you need it later.
In a microwave bowl, put 1 stick of butter; heat 2 minutes then add flour. Stir well. Pour in 32 ounces of broth stirring well; microwave 6 minutes, then stir and continue microwaving, 3 minutes at a time until it thickens. Add a little salt and sour cream. Stir well and set aside.

In a skillet melt 6 tbsp. of butter, add olive oil, onions and bell peppers you have chopped. When they are cooked, add green chilies and seasonings; cook for a couple of minutes over med. low heat to incorporate. Pour this over the chicken and mix well; taste. (All of the seasonings can be added to or decreased according to your taste.) While the vegetables are cooking, heat the tortillas wrapped in foil in a 350 degree oven for 15 minutes, then turn the oven off and let them sit until you are ready to use them.

Pour 3 cups of cheese in a bowl; have your bowl of chicken ready. Spray the bottom of your pan with Pam and then ladle a little of the sour cream sauce onto the bottom and begin to fill you corn tortillas with cheese and chicken and lay rolled side down into the sauce. If there is chicken left, stuff it into the corners and ends of the enchiladas. Ladle sauce over but reserve some for serving. Cover with foil. Bake 40 minutes in a 325 degree oven. Remove foil and sprinkle remaining cheese on top; bake uncovered 5 minutes. Serve with remaining sauce and a little picante.

Number Of Servings:
Number Of Servings:
24 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My friend Suzy Adams combined several of her recipes and came up with this one. It is out of this world! You do not fry the tortillas so you save some calories there.

 

 

 

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