Sunday, January 16, 2011

Sour Cream Chicken Enchiladas? Yes Please!

I don't know about your family, but we can't turn down Mexican food of any kind! It doesn't matter if we've had it seven days earlier, three days earlier, or one day earlier... we can eat it again. So, after a long week of work and travel, the husband proposed that we do an at-home date night on Friday evening, and I was loving the suggestion. His meal of choice? Chicken enchiladas and homemade salsa. Lucky for me (and him) my new recipe was a huge hit; "the best chicken enchiladas I've ever had", to quote him directly! And since I love all of you so much, I wanted to share the love... or food... or love of food! Either way, I hope you enjoy this wonderful meal with your honey!

Whenever I look for new recipes I love searching online to get ideas. In this case, I searched for sour cream enchiladas, took some ideas that I liked from a few different recipes, and put my own twist on it. Here is what I came up with, but please feel free to take the parts you like, leave the parts you don't like, and definitely be sure to share your final recipe with me!

Kat's Sour Cream Chicken Enchiladas

* Chicken, cooked. The majority of recipes I saw called for entire chickens to be baked or boiled. Since we are only cooking for two, that would have been way too much food, so I opted for chicken breasts. We always have a bag of frozen boneless, skinless chicken breasts on hand, so I defrosted/thawed 3 medium sized breasts and let them marinade for a few hours. For a marinade, I like to use Taco Bell's taco or fajita seasoning packets. I just mix the seasonings with a 3/4 cup of water and pour the mixture into a large zip-lock bag with the thawed chicken breasts. I bake the chicken at 350 degrees for about 30-40 minutes, flipping half way through. After I remove it from the oven, I cut the chicken breasts into bite-size cubes (but you could shred it if you prefer) and place it in an air tight container to refrigerate overnight. ***I baked my chicken on Thursday night and refrigerated it until I came home from work on Friday afternoon. By doing this, I saved myself tons of time on Friday since I could start at the second step when I got home.***

* 16 oz sour cream, 2 cans cream of chicken soup (98% fat free), 1 green onion, diced. In a large mixing bowl, I combined 1.5 cans cream of chicken soup (although, I might try just one can next time), 10 ounces sour cream (although, I might just try an 8 ounce container and I'm going to try the fat free sour cream and hope it tastes the same), and diced green onion. Mix these well with a spoon and take about 4 spoonfuls out and put them in a small bowl to the side (this will be your pan coat and topping). Next, I put the cubed chicken in the large mixing bowl and stirred everything together, making sure to coat all of the chicken.

* Tortillas and shredded Mexican cheese. Now it's time to create the enchiladas! I took one spoonful out of the small mixing bowl and spread it over the bottom of my 9" x 13" baking dish. Then, I started putting together my enchiladas. I used 6 tortillas total (I really like to fill them to the max!), spread the chicken-sour cream-soup mixture down the middle, sprinkled Mexi cheese on top and (for Caton's only) placed a few diced jalapenos on top of the cheese. After doing this six times, I was able to fit all of my rolled up tortillas, seam down, into the baking pan and spread the remaining mixture from the small mixing bowl over the top of all of the enchiladas.

* Bake at 350 degrees for 20-30 minutes... and ENJOY!!!

Homemade Salsa

This is a recipe I got from my great friend, Cindy! I'm not sure where she picked it up, but I am thankful to that person, wherever they may be. This is the easiest recipe of all time!

* 1 can diced tomatoes, 1 can Rotel (your desired flavor - I love the Mexi Cilantro & Lime), 1-2 green onions, diced, 1-2 tablespoons garlic, diced. We love using our mini food processor, but I'm sure you can use a blender or something similar if you like it extra smooth like we do. All of the ingredients get thrown in the processor together, blended (for an insane amount of time, if my husband is making it) and poured into a serving dish. That's it; literally less than 5 minutes and you're enjoying some of the best salsa we have ever tasted.

Wow, all of this food talk is making me hungry. I think I'm going to go enjoy some leftover enchiladas and salsa. When I made them Friday evening, we each had three (three with jalapenos and three without). We had one on Friday for dinner, one on Saturday for lunch and the last is going to be enjoyed as a Sunday afternoon football-watching snack. YUMMY!!!

So, do you have any great recipes to share? Did you try my version of sour cream chicken enchiladas? If so, do you have any suggestions to make it even tastier?


  1. yum! I make salsa the same way (except we just use a regular onion)!

  2. Thank you for making these again yesterday! SO good!