When living in the Netherlands in the late 1980s we had very few Mexican restaurants – and since we had moved there from New Mexico, we were having some serious enchilada withdrawal symptoms.
Sour Cream Chicken Enchiladas
Creamy, slightly spicy and deliciously cheesy…
Servings: 6 people
Ingredients
- 1 package flour tortillas 12 small
- 8-12 ounces pepper jack cheese shredded
- 4 ounces cheddar cheese shredded, divided
- 2 chicken breasts cooked and shredded or diced
- 1 can chopped green chilis 4 ounces
- ½ cup diced onions
- 1 can cream of chicken soup 10 3/4 ounce
- 8 ounces sour cream or low fat plain yoghurt
- ½ teaspoon cumin
Instructions
- Preheat oven to 350 degrees F
- Mix soup, yoghurt/sour cream, green chilis, cumin and 4 tablespoons of cheddar cheese. Reserve 1 cup of mixture and set aside.4 ounces cheddar cheese, 1 can chopped green chilis, 1 can cream of chicken soup, 8 ounces sour cream or low fat plain yoghurt, 1/2 teaspoon cumin
- To remainder, add chicken and onion and stir well. Place 1 heaping tablespoon on each tortilla, add 1 tablespoon pepper jack cheese, and roll into cigar shape. Place seam side down in a greased 13 x 9 inch rectangular pan. Repeat for each tortilla.8-12 ounces pepper jack cheese, 2 chicken breasts, 1/2 cup diced onions, 1 package flour tortillas
- Cover with the cup of reserved sauce (thinned slightly with a little milk if desired very thick). Sprinkle with remaining cheese, using remainder of pepper jack first and cheddar last.
- Bake in a 350 degree F oven for 30-45 minutes, until bubbly. Can be prepared ahead of time and refrigerated prior to baking, but will need extra time to bake.
- Leftovers can be frozen and reheated later.
Notes
Serves 4-6, depending on what side dishes you serve.
Warm tortillas roll easier and crack less. Either zap them in the microwave for 10 seconds (one at a time as you roll them) or use them at room temperature.
This recipe was shared with me when we lived in the Netherlands, and had (at the time) little or no access to Mexican restaurants. It is similar to a recipe we enjoyed when living in New Mexico that had a light, chicken cumin flavored sauce.