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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


1 or 2 store bought rotisserie chickens (de-boned and shredded to make 4 cups of meat)
1 small can green chilies (chopped)
2 cups cheddar cheese
1/4 tsp. cayenne pepper
1 1/2 cups of sour cream sauce (recipe below)
24 corn tortillas

Mix chicken, enchilada sauce, green chilies, cayenne pepper, and sour cream sauce together in a bowl. Spoon about 2-3 tablespoons of chicken mixture into the center of each tortilla, then sprinkle about 1 tablespoon of cheese on top of chicken. Roll up and place in greased 13X9 pan, seam down. Repeat until all 24 tortillas are filled and placed in pan. Pour remaining sour cream sauce on top and bake in 350 oven for 30 minutes. Remove and top with remaining cheese. Return to oven for an additional 10 minutes. Serve Immediately.

This is a great meal served with sides of refried beans and rice.

Sour Cream Sauce:

16 oz. sour cream
16 oz. chicken broth
1/2 tsp. garlic powder
2 Tblsp. butter
1/4 tsp. Cumin (optional)
3/4 tsp. salt
2 Tblsp. flour
1/4 c. water

Bring sour cream, chicken broth, garlic powder, butter, cumin, and salt to a boil. Stir together flour and water in a separate bowl until smooth. Pour flour mixture into boiling cream mixture slowly, stirring constantly with a wire whisk to avoid lumps. Reduce heat and continue stirring until sauce begins to thicken. Remove from heat and serve

Number Of Servings:
Number Of Servings:
8 - 12




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