Chicken enchiladas are so yum! I haven’t made these in a while and I am very much regretting it now. Usually I make a bunch of food on Sunday and then throw most of it out by Thursday because no one eats leftovers. These were gone by Tuesday! And I’m pretty sure Scott was the only one who ate them, besides the one helping I had on Sunday. The plan was actually to make these last week and I had the chicken cooked up and in the freezer so that made the process go a bit quicker. The recipe I started with is from Sandy Toes and Popsicles and can be found here Easy Chicken Sour Cream Enchiladas. I made a couple changes like using cilantro instead of parsley and adding jalapeno to the chicken mixture to add a kick. I love spicy and could have added more, but no one else likes their food as hot as I do so I just add some Tobasco on mine.
When making these I used canned mild LaVictoria enchilada sauce. But make your own if you’re feeling ambitious. Once I tried making homemade enchilada sauce many years ago and it wasn’t great. I should probably try and do that again. Cooking with dried chili peppers scares me, maybe it’s time to face my fears! Maybe not…
Well, on to the enchiladas. To prepare the tortillas put a tablespoon or two of enchilada sauce on the tortilla and add about a 1/4 to 1/2 cup of the chicken mixture depending on how big your tortillas are. I just had the regular taco shells so there was chicken left over. If you have leftovers just spread it on top of the tortillas before the rest of the sauce is put on them.
Once I had the shells all done and the rest of the sauce poured on, I put the remaining cheese on top. I used 2 packs of Mexican cheese blend with two cups each, two cups in the chicken mixture and two cups on top.
The enchiladas baked for 20 minutes with foil on top, and then removed the foil for an additional 10 minutes until the cheese was bubbly and gooey. Garnish with some more cilantro if you like. They went great with the Mexican rice recipe that can be found here Cooking to Stay Sane Mexican Rice.
One more Mexican recipe this week on May 5th–a spicy drink that will blow your mind! AND you won’t remember because there’s tequila in it…or maybe that just happens to me. Anyway, it will be delicious!
- 3-4 cups cooked shredded chicken
- 1 med onion
- 1 tsp olive oil
- 1 c. sour cream
- ½ c. chopped cilantro
- 1 jalapeno diced
- 2 cloves garlic minced
- 1 large can enchilada sauce
- 4 c. shredded Mexican cheese blend
- 10-16 flour tortillas
- Heat oven to 350 degrees
- In a large sauce pan over medium heat add a tsp of olive oil. Add onions, garlic and jalapeno, cook until translucent. Stir often.
- Combine chicken to onion mixture and stir to combine
- Pour ½ c enchilada sauce over chicken and onion mixture, add sour cream and cilantro. Stir to combine.
- Turn off the heat and add 2 c. of the shredded cheese.
- Spray a 9 X 13 baking dish with non-stick spray, pour just enough enchilada sauce to cover the bottom.
- To fill tortillas put 1-2 tablespoons of sauce on the tortilla and add ¼-1/2 cups of the chicken mixture.
- Roll tortillas and place in the baking dish. Repeat until chicken mixture is used up.
- Pour remaining sauce over the enchiladas and spread evenly.
- Top with remaining cheese and cover with foil sprayed with non-stick spray so the cheese doesn't stick.
- Bake 20 minutes, remove foil and bake another 10-15 minutes until cheese is bubbly and melted.
- Garnish with more cilantro.