|A white sauce chicken enchilada using sour cream, cream soup, jalapeno, pepper jack cheese and rolled up in flour tortillas.|
Sour Cream Chicken EnchiladasWhen 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.
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Recipe: Easy Sour Cream Chicken Enchiladas©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings
- 1 pound of boneless, skinless chicken 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
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.
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