I love this recipe. I love how it is simple and such a comfort food. I have re-posted the recipe and some reader suggestions of how to create a new twist on it. If you are like me, you need to add a new twist to it when cooking it EVERY.SINGLE.WEEK. Yes, it is that good. My favorite tip is the gal who just make a 7 layer taco dip and smothers the whole thing with the yummy sour cream sauce. My two year old just licks her plate.
*UPDATED 8/22/12*
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. :) Enjoy the recipe!
1. This recipe calls for diced green chilies. Don't let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe. Try beef, try adding sautéed peppers and onions, make it your own!
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)
I just made this a couple of days ago, but we live in Texas and have come to like our food very spicy. This was a little bland to us and I was already thinking about what I could add next time. I really like the sauce...just wanted it spicier. I was thinking of adding a can of green enchilada sauce to the mixture and an additional can of green chilies then putting some inside the enchiladas with the chicken and cheese so they're a little more moist and spicy and then pouring the rest on top and adding the cheese.
ReplyDeleteIf you want more spice, try adding a can of habanero rotel to the chicken mixture!! YUM-O! I also serve with sliced avocado, lime slices, cilantro, hot sauce and of course chopped fresh jalapeno's for topping!!
DeleteI added garlic and onion powders to it as well as some chili powder and crushed red. It doesn't alter it too much but gives it that extra something and make it more flavorful.
DeleteI tried this and can't say I was all that impressed. I really enjoy some of the other recipes on your blog though...
ReplyDeleteI have never made enchilada's but this recipe looks easy enough so I will have to check it out. Thanks for the share.
ReplyDeleteKelly
MyTimePassages.com
i tried this a couple of weeks ago thanks to your blog post. Mine did not turn out as pretty as yours did, but the whole family enjoyed the taste! I just made my grocery list to try out the chicken parm, orange beef, and friend dinner this week!
ReplyDeleteThank you for this recipe, we made it this weekend and it seriously was lick the plate good! Will become a family favorite, I know. Glad I found your blog, looking forward to trying more of your recipes.
ReplyDeleteThis really was so great! I tried it last night and my husband and I basically licked out plates clean :)
ReplyDeleteSince my hubby is a vegetarian, I actually used morning star chicken strips that I shredded then added onion. I'll be adding this one to the rotation!
This was so yummy! I made it with leftover pork and added green onion & cilantro but no changes to the sauce which was awesome!
ReplyDeleteRepinned this from a friend, and couldn't wait to try it. The sauce definitely makes it! I wanted to make it plain the first time, but next time I will add something to the chicken and cheese mixture. It was wonderful, and it will be an addition to my rotation, too. Thank you!
ReplyDeleteGuess what was for dinner tonight! And it was absolutely delicious. My nieces were talking about it from Pinterest before I was on it so this was the first thing I looked for when I joined. I like my things really mild so I only put about 2/3 of the can of chilies in and saved the rest to put on top of hubby's. He was chowing down, nodding his head and occasionally giving the dog a thumbs up that it was good! LOL I love this blog...soooo many yummy sounding recipes!
ReplyDeleteTHANK YOU for sharing your recipe with us all! I made it tonight and WOW-WEE-WOW! My Family, including my 3 year-old Twins, LOVED IT and cleaned their plates!!! Can't wait to "make it my own" as you say, and try with different stuffings-my Fam has already put in their requests for Veggies, Shrimp, and my little girl wants "Bananas!" LOL! You are FABULOUS and I am so thankful I found you via Pinterest, so thanks again!!
ReplyDeleteI added mexican rice to the bottom of the dish.
ReplyDeletethank you for the great Blog its really imperishable to the people.now we would like to Introduce a very suitable kitchen worktops items for you.
ReplyDeleteMy husband isn't a big chicken eater so we used sweet rice instead. It was really yummy. I like the idea of adding black beans and salsa to it.
ReplyDeleteSuper easy and delish! I made yesterday.
ReplyDelete1. I used a store bought roasted chicken which last LOTS of flavor.
2. Used low fat sour cream (Remove broth from heat before you whisk it in)
3. I added some sauteed spinach to the chicken cheese mixture.
4. Sprinkled smoked paprika on top before i baked.
LOVED it!
I've been making this for a couple of months now. I swear it's probably THE BEST recipe I've found on Pinterest. Everyone rushes to the table when they know this is what's for dinner. Thanks for sharing!!!!
ReplyDeleteI'm making these tonight. I added a tbsp of taco seasoning and a can of drained corn to the chicken mixture, and I'm adding chopped cilantro to the top after they cook. I can't wait!!!!
ReplyDelete