Sour Cream Enchiladas

February 8, 2011

There was a time I was forbidden to make these.  I used to make them every now and then, but my husband complained that he couldn’t stop eating them, so I was asked not make them ever again.  Never never never.  When it comes to these favorites, I don’t listen very well.  

I love these enchiladas, they make me happy.  Whenever a friend has a baby, this is my go to recipe, I whip up a large batch!  They are my go to recipe whenever a friend comes home from the hospital, like our good friend Mike last weekend.  They are my go to recipe when we watch the Superbowl.  And always whenever I crave comfort food, and don’t care about the effects on my waistline. 

This is my mother’s recipe, given to me when I left home.  You are free to thank her for the tastiness inside, and also blame her for any pounds that creep up after eating them.   

 

Simple Sour Cream Enchiladas

Ingredients:

4 chicken breasts, fully cooked & shredded

2 dozen white corn tortillas

1 16 oz. can green enchilada sauce

2 ounces additional green chiles

14 oz. sour cream

4 cups shredded cheese (Jack or Mexican blend)

*using nonfat sour cream and lowfat cheese will decrease the calories!

Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping.  Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas.  (Heating them helps avoid cracking when you roll them up!)  

Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside.  Blend remaining sour cream and green chile sauce together and spoon over enchiladas.  Top with remaining shredded cheese.

Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees. 

  Makes 20-24 enchiladas.

Garnish with fresh cilantro (which I didn’t have) and if you like spice, extra green sauce.

Easy peasy, and oh so yummy.

Olé!

Enjoy.

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Tags: enchiladas, recipes

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67 Responses to “Sour Cream Enchiladas”

1. Pria says:

   February 9, 2011 at

   White enchiladas Sounds so yummy!!! I have alwaysmade them with red sauce but I think I have had something similar but with crabmeat instead and served on a bed of black beans. I am def giving this recipe a try!!
2. Mandy says:

   February 9, 2011 at

   This is a go to recipe in my house as well, only I use a jar of salsa instead of the green enchilada sauce. Yours look so creamy and lovely. I think I have to try this for a variation. They look so good!
3. Jana says:

   February 9, 2011 at

   *growl*
   that was my stomach talking…..
4. Leah says:

   February 9, 2011 at

   yum! I totally make these with spinach and sauteed onions added in (and mushrooms if no one is picky that way). I love sour cream enchiladas way more than tomato ones. My mom gave me the recipe too.
5. Andrea H says:

   February 9, 2011 at

   I’m trying this recipe tonight! It looks yummy!
6. kt says:

   February 9, 2011 at

   I make these almost exactly like you do except I use my crock pot! I put chix breast in the crock pot with a jar of salsa. Let it cook all day and then it comes out all nice and shredded. I use lf cream cheese instead of sour cream! So delish!!!
7. Michelle "Chaos Caretaker" says:

   February 10, 2011 at

   I cringe to tell you that they can be even more addictive with a block of cream cheese thrown in with the sour cream and chicken filling…awesome recipe!
8. Michelle says:

   February 10, 2011 at

   Omg….this looks so good. I’ve never made enchiladas before. I’m definitely going to try it now. Thanks for sharing the recipe!
9. Sam says:

   February 12, 2011 at

   Just wanted to let you know I included this ridiculously yummy recipe in my Weekend Links post today!

   http://www.bobalookids.com/2011/02/weekend-links-february-12th.html
10. ellen patton says:

    February 13, 2011 at

    I made these tonight; they were yummy! I live in Boston and didn’t find green enchilada sauce (I used green taco sauce) but I don’t think it made much of a difference. Thanks for sharing the recipe. :)
11. karen says:

    February 14, 2011 at

    So yummy! husband loved it! Thanks
12. Krystal says:

    February 15, 2011 at

    Yum! Trying these tonight…so excited!
13. Stephanie says:

    February 15, 2011 at

    These are AWESOME! We had them for dinner tonight and loved them. I will definitely be making them again. Thanks for sharing!
14. Steph H. says:

    February 21, 2011 at

    I made these for dinner last night and made enough to share a pan with my new mama friend who is coming home from the hospital. I picked up a rotisserie chicken from the grocery store and shredded that. What a quick, delicious meal, thanks for sharing. I’ll be making these again!!!
15. Krystal says:

    March 1, 2011 at

    These were SO good! I included them in my most recent post: http://thecoxfamilyfive.blogspot.com/2011_02_01_archive.html.
16. Catherine R. says:

    May 7, 2011 at

    I know how you feel when you eat sourcream enchiladas. My mom has a recipe that has cream of chicken, sour cream, cream of celery and a can of diced chillis and I could prob. eat a whole casserole dish full of this stuff! I could eat it without the tortillas! haha I’m thinking about doing this dish your way for mothers day dinner though :)

    I hope she loves it like you do!
17. Kate says:

    September 22, 2011 at

    Have you ever put these in the freezer to cook at later time? Wondering if they are as good as freshly prepared and cooked. I’m trying to stock my freezer with after baby delivery meals.