Thursday, April 2, 2009

Easy Sour Cream White Enchiladas with Chicken

A white sauce chicken enchilada using sour cream, cream soup, jalapeno, pepper jack cheese and rolled up in flour tortillas.

Sour Cream Chicken Enchiladas 

When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways to deplete some of them. Yes, these are a little different from a red sauce, authentic Mexican style, corn enchilada. There are Tex-Mex style and it uses a white sauce, made using cream of chicken soup and sour cream, a little pickled jalapeno and Pepper Jack cheese for bite, rolled up in a flour tortilla. Speed things up by using pre-cooked chicken or a store-bought rotisserie chicken.

Here's how to make them.


Recipe: Easy Sour Cream White Chicken Enchiladas

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings


Ingredients
  • 1 pound of boneless skinless breasts
  • 1 teaspoon of kosher salt
  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter
  • 1/4 cup of chopped onion
  • 1/2 cup of sour cream
  • 1 can of Campbell's cream of chicken soup
  • 2 tablespoons of chopped pickled jalapeno
  • 1 teaspoon of chili powder
  • 8 flour tortillas
  • 1 cup of shredded Pepper Jack cheese
Instructions

Butter or spray an oblong baking dish with non-stick cooking spray; set aside. Preheat the oven to 375 degrees F.

In a medium saucepan, bring water to a rolling boil; add two generous pinches of kosher salt and drop the chicken in, bringing the water back up to a boil. Boil the chicken for about 2 minutes, remove, drain and set aside to cool. Once cool, cut into thin strips. If you are using larger pieces of chicken, either cut them up prior to boiling or increase the boiling time as needed, but do not overcook.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat; add the chopped onion and saute just until tender. In a medium bowl, combine the sour cream with the cream of chicken soup, blending together well; set aside. Add the jalapenos and chili powder to the sauteed onion, stirring well and cooking for an additional minute. Remove from the heat and add in 3 tablespoons of the soup and sour cream mixture; blend well. Gently fold in the chicken. Divide the mixture in the skillet in half and then each half into fourths so that you have a total of 8 equal portions in the skillet.

Remove a portion of the mixture at a time and spread it along the edge of a tortilla. Carefully roll the tortilla over the filling and continuing rolling it up, placing it into the prepared pan, seam side down. Repeat until the pan is filled.

Spread the remaining sour cream mixture all over the rolled tortillas. Cover tightly with foil and bake at 375 degrees F for 20 to 25 minutes or until hot. Remove and uncover, sprinkle the top evenly with the shredded Pepper Jack cheese and return to the oven uncovered for 5 minutes, or until cheese is melted.

Serve with a mixed garden salad, steamed broccoli or green beans. Double or triple for a pot luck.

Cook's Notes: If you prefer a milder version, use green chilies in place of the jalapenos and substitute shredded cheddar for the pepper jack. You may also substitute whole chicken breasts or an equal amount of canned or already cooked chicken.

Homemade White Sauce: Saute onion as above. Make a roux using 3 tablespoons of butter and 3 tablespoons of all purpose flour, stir until blended and cook for 2 minutes. Add in, a little at a time, 2 cups of chicken stock or broth until well blended. Remove from heat and stir in 1 cup of sour cream until blended. Proceed as above.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on April 2, 2009
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23 comments:

  1. Sweet, I usually make them with red sauce, but what you did looks good.

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  2. Oh I love the red sauce too - always do that on the beef ones!

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  3. They may not look great in the picture but the recipe sure does look like a good one. Thanks for sharing it :)

    I also want to mention how pretty I think your blog is!

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  4. Oh, that was so sweet ... thanks!! {blush blush}

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  5. mmmm. . .I love creamy things

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  6. Looks delish, mexican food is my all time favorite!

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  7. Mmmmmm I think they look and sound good!

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  8. Mary, This looks soooo good. We just love Mexican food and I'll give these a try and I think you did a fine job of photographin' that white stuff. LOL

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  9. Oh, I almost forgot to tell ya, my fiber package arrived. I was waitin' to open up everything 'cause I wanted to post about it and take pictures while it still looked new but I've already used the scales!
    Thanks Mary.

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  10. these look awesome....Happy SITS day

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  11. Good morning!

    Checking in from sits. It's FRIDAY!!!! Yay!!!

    Have a great weekend.

    Zen Cupcake

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  12. Thanks everybody!! They really are delish and sooooo easy too.

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  13. If anyone likes food go to http://chefericsrecipes.blogspot.com/ and follow it. By they way, I loove your blog a lot!

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  14. Hey Eric! Thanks for stopping by. I think it's awesome that a 13 year old young man is interested in cooking - hopefully you'll keep at it! Good luck!!

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  15. Well my friend, you and I hit the jackpot. I fixed the enchiladas sans jalapenos but with green chili and the grands ate it, asked for seconds and complimented me on it. Touch down girlfriend. Joe and I had the left overs the next night reheated with a serving of pinto beans and a salad. Gosh these are so easy and good. Thanks.

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  16. Yay Linda!! So glad. :) Have a wonderful weekend.

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  17. Would this be good frozen? and, if so, would you freeze before you bake?

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    1. Hi Jessica! I have not tried to freeze these so I can't recommend it. I'm afraid that there would be some separation with the sauce, which would cause a lot of sogginess on thawing when you get ready to cook them, making them mushy and more apt to fall apart.

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  18. Would these be good to freeze? Looking forward to trying this. Thanks!

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  19. Really good; will have them again. I had to use cheddar cheese, but bet the Pepper Jack would have made these PERFECT! :) I ALWAYS come here first when looking for a recipe or even an idea. Thanks for being here for me! ;)

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    1. Thanks so much Lorelei - I'm glad that you enjoyed the recipe!

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  20. These are unbelievable! I made them and they were a real success......yummy! Thanks for sharing the recipe.

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    Replies
    1. You're welcome Becky - I love them & so glad to hear you also enjoyed them too!

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