While I’m not afraid to stray from the classics, this chicken enchilada recipe is one I always come back to. It’s my Mom’s recipe and the one that whenever anyone in our extended family makes chicken enchiladas, this is the recipe they make. I have had to modify it some over the years to accommodate the boys’ food allergies. The simple fix is removing the green onions and putting them on the side. The more difficult substitution was replacing the cream of chicken. I tried this recipe out and found that it makes the perfect amount needed for the recipe (I also leave out the onion powder). I’ve attached the recipe below, with some helpful photographs.
So shred up your chicken:
Make your sour cream mixture:
And take out 1 and 1/2 cups (and have this amount of cheese leftover):
Add the sour cream mixture to the chicken:
Then put a few tablespoons of the chicken mixture in the tortillas:
Roll and place in a pan:
Cover with leftover sour cream mixture:
Then cover with foil and bake for 30 minutes:
Finally, uncover and bake for another 10-15 minutes until bubbly.
- 1 lb boneless skinless chicken breast roasted (can be made ahead)
- 2 cans cream of chicken soup (or make this recipe to substitute)
- About 1 cup of sour cream (you can add 1/2 cup more if you like sour cream!)
- 1 8oz package of montery jack cheese (you can buy pre-shredded, or get a block and grate it!)
- 1 8oz package of sharp cheddar cheese (you can buy pre-shredded, or get a block and grate it!)
- 1 can of green chilies (optional)
- 1 can of chopped olives (optional)
- 1/4 cup of chopped green onions (you can either sprinkle these on top before baking, or leave out if you have picky eaters or food allergies)
- 8-10 soft taco size flour tortillas
- Preheat oven to 350.
- Coat chicken with 2 tsp chili powder, 1 tsp paprika, and 1 tsp cumin. Place on a foil lined pan and drizzle chicken with canola oil. Roast chicken at 350 for 25 minutes. After chicken is cooled slightly, shred (I put it in my Kitchen Aid mixer and let it shred with a paddle mixer on low).
- Set aside about a third each of the shredded cheddar and monterey jack cheese.
- In a seperate bowl mix together the sour cream, cream of chicken soup, remaining cheddar and monterey jack cheese. Remove 1 and 1/2 cups of the sour cream mixture and set aside.
- Add shredded chicken to remaining sour cream mixture (*Tip: mix the chicken a bit at a time until it looks consistent with the sour cream mixture but not dried out, I don’t always add all the chicken).
- Warm tortillas on a griddle (or in the microwave, I use this tortilla warmer).
- Place about four-five tablespoons of mixture per tortilla.
- Place filled tortillas in a 9X13 pan.
- Spread the set aside sour cream mixture on top of the tortillas and top with the set aside cheese.
- Cook for 30 minutes covered and then 10-15 minutes uncovered until bubbly and cheese is starting to brown. Top with optional green chilies, olives, and green onions.
- Extra Tips: This is a great make ahead dish. It can be frozen for about a month and can be made a day ahead if refrigerated. The entire recipe makes quite a bit, so I occasionally make half and then freeze half. If you are cooking it frozen cook for at least 40 minutes covered in foil, and then another 20-30 uncovered. If refrigerated cook for 30 minutes covered and 15-20 minutes uncovered.