This is a recipe I've tweaked a little to make it my own. Well worth the effort!

Sour Cream Enchiladas


One boned chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Cheddar Cheddar and extra for top (optional)
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 tsp. Cumin
1 (4 oz.) can diced green chilies


Saute Onions in your choice, oil~butter or margarine, until softened.

In large bowl combine cheese, onion and chicken, set aside.

Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.)

Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan. I prefer a large glass pan - lasagna size works best. This makes (for me based on how much filling I've used) more than 12 enchiladas, so I'd opt for the larger pan.

In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles, your basic roux. Stir in sour cream and green chilies and cumin. Cook until heated through, but DO NOT BOIL. Adjust Cumin to taste - I didn't measure and kept adding until I liked the flavor. Pour sauce over tortillas, sprinkle on a little extra cheese if you like and bake at 350 degrees for 30 to 35 minutes or until bubbly. Serve piping hot with Spanish rice and salsa - awesome compliments!
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