February 06, 2011

Sour Cream Chicken Enchiladas (No Soup)

Homemade enchiladas are a favorite of this household but we haven't decided if there is one particular version that is 'better' than the rest.  We seem to like all of them!  I sometimes make the quick and easy version that uses a Campbell's Cream of Chicken Soup base in the mix and other times I will pick up a can of store bought enchilada sauce to have on hand for those nights when I work late and get home with about 20 minutes before dinner has to be on the table.    However many people are looking for a good enchilada that is similar to the white chicken version served in many restaurants.

This is one of those!   Made from scratch, you can keep it 'pure' by using white pepper and only Monterey Jack cheese but if you just want a yummy white chicken enchilada and don't mind black pepper and a bit of cheddar or other color in it then use what you have on hand and improvise.   You can also use store bought chicken broth in place of the water and bouillon cubes.  I don't buy nor use store bought broth as I usually have homemade on hand in the freezer or bouillon cubes in the cupboard.  I served it this week with a side of Southwestern Style Rice and tortilla chips.  Enjoy! 

Sour Cream Chicken Enchiladas

2 T olive oil
1/2 c onion, finely chopped
3 c chicken, cooked and diced or shredded
3 oz. cream cheese
½ t salt
2 c cheese, shredded (Monterey Jack is good but use what you like)
12 flour tortillas

¼ c butter
¼ c all-purpose flour
2 c water
1 t minced garlic
2 chicken bouillon cubes
½ t salt
¼ t white pepper
2 c sour cream
1 4- oz. can green chilies, chopped (I used some Pancheros green sauce in place of)
Sprinkle with extra cheese if you like
I also sprinkled the top with Santa Fe Seasoning from Penzey's Spices

Preheat oven to 375* degrees. Spray a 9x13” inch baking dish with cooking spray.

In a large skillet, sauté the onion in the oil just until softened. Add the chicken, sprinkle with the salt, and toss to combine. Remove from the heat, allow to cool, then add the cheeses and mix thoroughly.

Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the prepared baking dish.

In a medium saucepan, over medium heat, melt the butter. Add the flour, and whisk constantly for a minute or so, add garlic. Gradually whisk in the water and add crushed bouillon. Add the salt and pepper, and cook, while stirring, until the mixture thickens and bubbles. Remove from the heat, stir in the sour cream and green chilies.

Pour the sauce evenly over the tortillas, and bake for about 30 minutes. Sprinkle with a little grated cheese if you like. I also sprinkled a bit of Penzey's Southwestern seasoning on but this of course is purely optional.

My husband helps sprinkle cheese on before baking

Ready to go into the oven

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