I’ve always loved chicken enchiladas with a green sauce at Mexican restaurants and was hoping this would be a good substitute! I found them lacking something, although my children enjoyed them. I think it was onions I was missing. But if I’d added them that might have meant the children did not like them, as they’re not big fans. So if you’re looking for a mild chicken enchilada type recipe, you might like this.
If you tend to like blander foods, or your kids do, I think you’ll like it. I took the basis from The $5 Dinner Mom Cookbook: 200 Recipes for Quick, Delicious, and Nourishing Meals That Are Easy on the Budget and a Snap to Prepare
I served this with rice and beans so cut her recipe in half to try to fill a 9×9 pan instead of a 9×13. This made 6 enchiladas but the last two were a bit stuffed so you could easily make it 8 I think and add a bit more cheese. Oh, I also put some cheese inside each one rather than having it all on the top.
Sour Cream Chicken Enchiladas
Ingredients
- 8 ounces sour cream
- 1 6 oz can chopped green chilies
- 1/2 cup or so homemade chicken stock
- 1 cup shredded or diced cooked chicken
- salt and pepper to taste
- 6 corn tortillas
- 1 cup shredded Cheddar cheese or a Mexican mix
Instructions
- In a skillet, heat the sour cream, chilies and 1/2 cup of chicken broth. Stir as you heat it. If it seems too thick, add a bit more chicken broth (or water if you used frozen broth and 1/2 cup is all you’ve got!).
- Remove 1/2 cup or so of the sauce at this point and set aside to top the enchiladas.
- Add the chicken and stir in, then simmer 15 minutes or so to blend the flavors. Add salt and pepper to taste, which will depend heavily on how seasoned your broth was.
- Preheat the oven to 350 F while your chicken mix is simmering.
- When it’s close to the 15 minutes, heat your corn tortillas so they’ll be more pliable. I have a Styrofoam tortilla warmer that goes in the microwave that I picked up for $1 at the grocery store years ago.
- Lay a tortilla on your cutting board or on a plate, place some of the chicken mix in the middle in a row across the tortilla, then add a small bit of grated cheese, then roll the tortilla up and place seam side down in a small baking dish. Repeat until all the chicken sauce is used up. Top with the 1/2 cup of sauce that you pulled out earlier. Sprinkle the rest of the cheese on top.
- Bake uncovered at 350F for 15-20 minutes.
In terms of timing, if you’re serving rice and beans, canned (or precooked) refried beans will take just a few minutes in the microwave so I would do those after the enchiladas come out of the oven.
If you’re cooking rice in a rice cooker, like my Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer, Premium White
Chicken was on sale here for 77 cents a pound, so I spent $4.70 for a chicken that made the broth and provided two or three times as much chicken as I used here in this recipe. I’ll use up some of the rest in the next day or two and freeze the rest of the cooked chicken and broth (separately) for various dishes. She calculated the cost for a double of this recipe as $4.75 total (to feed four people) but that included $1 for corn that I didn’t use, but would cover a can of refried beans easily enough. I’ve fed two of us and easily have another two servings so think that’s pretty accurate. I haven’t ever calculated the average cost of rice per serving but will try to do that at some point. For us, 1/3 cup of cooked rice per serving is adequate and that can’t add much.
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