Skip to main content

Sour Cream Chicken Enchiladas

 
Obviously, this isn't the actual picture of the finished enchiladas, but for now, this is all I've got.  I was too busy making a bajillion batches of chicken ahead for my Activity Days girls' cooking class, to actually take any pictures of the finished casserole.  I should be making it in the next few days, and will be sure to add some pictures of it. Thanks to my friend, Stephanie, for sharing her delicious recipe with me.  I've made a few minor changes.

Step One--cook chicken in grill pan
  • skinless, boneless chicken breasts to yield 2 cups, cubed
  • Tony Chachere's Creole Seasoning
  • olive oil
Season the chicken breast halves on each side, then drizzle approximately 1 tablespoon olive oil in a hot grill pan on medium high, then heat the oil a bit, then place chicken pieces in pan, and place grill press on top of chicken.  Cook for about 8 to 10 minutes per side.  Be sure to only turn the chicken once, to leave the grill marks in the chicken and to keep the heat in the pan. Resist the temptation!  Some people tend to want to mess with it and turn it over and over. Trust your grill pan. You will not have pink chicken.  Remove from the pan, then prepare filling mixture before cubing the chicken.  (My grill pan and grill press are two of the best tools in my kitchen, which I highly recommend.)

Step Two--prepare filling mixture
  • 1 can (11 ounces) cream of chicken soup
  • 1 can (7 ounces) diced green chilis
  • 1 cup sour cream
  • 3 green onions, diced
  • 1 cup colby/monterey jack blend cheese
Mix all ingredients together in a bowl, then set aside.

Step Three--assembly
  • 10 to 12 corn or small flour tortillas
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (10 ounces) red enchilada sauce
  • 1 additional cup Colby/Monterey Jack blend cheese 
Spray with a non-stick cooking spray, the bottom of a 9" x 13" baking pan, and preheat the oven to 375 degrees.  To fill each tortilla, spoon a few scoops of the filling mixture into the center, then spread the mixture down the middle into a log shape.  Roll up the tortilla and place the seam side down into the pan.  Repeat until the filling is all gone, then carefully pour canned enchilada sauces over top, then sprinkle with the additional cheese.  Bake for 30 minutes, then serve.

Optional serving suggestions include shredded lettuce, salsa, avocado, or pico de gallo.  Here's the beginning of my assembling, with a non-stick spray on the bottom, then start rolling them up before pouring the two types of canned enchilada sauce and cheese.  If you want to make your own sauce, I highly recommend this recipe.  Actually, I prefer her entire recipe over this one! But I tend to use this one a lot because it's so fast and easy and I can do it in my sleep practically.
Baked!
Usually, I cook four pieces of chicken at a time since that is how many I can fit in my grill pan, so I can use two cookied pieces for now and two for later.  Having extra cooked chicken comes in handy when you plan to take a quick meal to someone.  However this recipe has a somewhat runny consistency, and you could easily fill the tortillas with twice as much chicken, if you prefer.
Labels:

Comments

Post a Comment

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…
6 comments
Read more

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…
5 comments
Read more

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…
1 comment
Read more