Easy Chicken (almost) Enchiladas with Sour Cream Sauce
Chicken Enchiladas are one of my favorite meals when we visit a Mexican restaurant. It’s something that I always gravitate towards. I can blame it on my mom, they were always her favorite, but it wasn’t something we had ever tried to make at home.
So one day, my dear momma, decided to give it a shot. Now, full disclosure, this is well before Pinterest, or googling a recipe was a thing, so this is her recipe that she made up. This isn’t anything really like real enchiladas. It’s not what you’re thinking when you think about real ones, but these are SO GOOD and definitely worth trying.
When my mom made this recipe up we used what we had on hand in the pantry, so in the recipe notes, you will see that I note alfredo sauce as a substitute for the sour cream sauce. This sounds totally weird and awful, but if you buy a less flavorful one, one without anything extra to season it, it is fantastic.
When I started to date my husband I went to make them and he revealed he hated alfredo sauce, which meant I had to rethink my recipe. This leads me to the sour cream sauce I use in this recipe. It’s nothing fancy, takes almost no time to whip together, and best of all, the husband doesn’t complain that I’m feeding him alfredo sauce. You can add whatever veggies or rice you like inside these enchiladas, but they don’t really require it.
They’re good as they are, or make them your own.
One thing we always were doing when I was growing up was experimenting in the kitchen. It is still a running joke when we would ask what was for dinner it would be something like “concoction 7542” because my parents were putting things together that sounded good. These dinners are rarely bad, I can think of 2 growing up that we didn’t eat, others were edible, but not something we’d make again. This taught me to be fearless in cooking and willing to try many things.