I’ve never been a big enchilada fan due to the red sauce used in a traditional enchilada recipe. Grandma Deb said she had tried a sour cream enchilada and really like it so I searched to find a recipe. I don’t know where Tim found this recipe but we’ve made it so many times over the last few months. We even thought about making the sour cream sauce and using it as a dip for tortilla chips.
Sour Cream and Green Chile Chicken Enchiladas
- 12 corn tortillas
- frying oil
- 2 cups cheddar cheese shredded
- green onions sliced
- 3 chicken breasts boneless skinless, frozen
- 1 1/2 tbsp chile powder New Mexico hot, or to taste
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/4 tsp parsley
- 1 tsp salt
- 3 bay leaves
- 1/8 Italian seasoning
- 21 oz cream of chicken soup 2 small cans or 1 large can
- 8 oz sour cream
- 4 oz green chili
- Preheat oven to 350*.
Make chicken for shredding
- Place chicken and enough water to cover chicken in a stock pot. Add remaining items from 'Shredded Chicken' ingredient list to the water.
- Bring to a boil. Simmer for 3 hours or until a fork stuck in the middle of a breast turns easily.
- Remove chicken to a medium mixing bowl. Once cool to the touch, shred chicken using a fork.
Pre-fry corn tortillas
- In a frying pan, put enough oil to cover the bottom about a 1/4 of inch thick.
- Briefly fry each corn tortilla about 20 seconds a side, or until softened. Drain on paper towels and let cool.
- In medium saucepan, add cream of chicken soup, sour cream, and green chili. Stir to combine.
- Cook over medium heat, stirring occasionally, until warm. Remove from heat.
- Dip each tortilla in the cream sauce. Use 6 tortillas to cover the bottom of a casserole dish.
- Top with half of each item: chicken, cream sauce, cheese, and green onions.
- Dip the remaining 6 tortillas in cream sauce to create the top layer. Top with remaining chicken, cream sauce, cheese, and green onions.
- Place in oven to melt the cheese and warm all the ingredients for about 30 minutes.