This Sour Cream Chicken Enchiladas recipe is a family favorite. As a young adult I remember helping my mom cook them. We enjoyed them but as time went on I enjoyed having more flavor in the things I cook. Consequently, I began to add spices that my pallet desired. Over the course of time I added the chili seasonings, and the peppers. It evolved into the recipe I use today.
The Sour Cream Chicken Enchiladas Recipe
The following is the base recipe I use when cooking Sour Cream Chicken Enchiladas. I have to say base recipe because it is a little different each time because I measure by eye more than with the standard measuring devices. Depending on the day I will add a little or or less of a spice, or other ingredient.
Sour Cream Chicken Enchiladas
Equipment
- 1 Deep Oven Safe Pan – 9×13-inch
- 1 Mixing Bowl – large
Ingredients
Chicken Breasts
- 4 Chicken Breasts – boneless and skinless
- Pepper – to taste
- Garlic Powder – to taste
- Chipotle Seasoning – to taste
Peppers Mix
- 1/2 Bell Pepper – Yellow
- 1/2 Bell Pepper – Green
- 1/2 Bell Pepper – Red
- 1 Onion – Red or Yellow, diced
- 1 Jalapeno Pepper – seeded and diced
- 1 Serrano Pepper – seeded and diced
- 1 Anaheim Pepper – seeded and diced
Other Ingredients
- 1/2 Lb. Cheese – Colby-Jack: shredded (or your favorite)
- 1 Can Cream of Chicken Soup
- 8 Oz Sour Cream
- 1 Cube Butter – melted
Last Ingredient
- 1 Package Flour Tortillas – 9 to 12-inch
Instructions
Preparing the Chicken
- Season the chicken breasts with the spices. Bake in a 375 Degree F oven for 30 minutes or until done (no pink in the middle).
- Remove from the oven. Let Cool. Shred chicken breasts. (Mixer with a paddle makes it easy to shred.)
Preparing the Pepper Mix
- Saute all the peppers and onion in two tablespoons butter until tender.
Preparing the Mixture
- Combine chicken, sauteed vegetables, and the other ingredients in a large bowl, mixing well.
- Sample mixture and season to taste.
Putting It All Together
- In the 9×13-inch deep pan, sprayed with vegetable spray, tear 2 to 3 tortillas into bite size pieces covering the bottom of the pan.
- Spread 1/3 of the chicken sour cream mixture over the layer of tortillas.
- Repeat layering the tortillas and mixture two more times.
Baking the Enchiladas
- Bake at 375 Degrees F for 30 to 45 minutes.
- With 10 minutes of the baking time left, sprinkle cheese over the top of the enchiladas. (You can wait until fully baked if you prefer.
Notes
Adjusting the Recipe
Feel free to adjust the recipe to your taste(s). Some will like it milder and some will like it with a little more zing. If you want to add more zing there is a Boar’s Head 3 Peppers cheese that has quite a punch. If you decide to use this cheese you may want to lessen the amount because the heat can build quite quickly. As I stated earlier the original recipe didn’t have the pepper or spicy powders. If you prefer less zing you can make it eliminating all or most of the ingredients that add heat.
The recipe doesn’t have salt in it because we prefer to cook without it whenever possible. If you like salt in your recipes, feel free to add it when you season the chicken. You can also add more if you additional seasoning after the mixture is completed.
Keep track of the changes you make. It would be a shame to find the flavors that hit the spot for you and not be able to repeat it. I have had this happen and it may be difficult to find the combination again. Also tracking the changes can help you avoid making changes a second time that don’t work.
Flavoring It Your Way
Now it is time to think about making it your way. Look at the recipe? Are there flavors you would less of or eliminate? Are there others you would prefer more of or would like to add? There is more than one way to make it. The goal is for you to be able to say, “I Flavored It My Way!”