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.

Chicken (almost) enchiladas with Sour Cream Sauce

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.

Print Recipe
Chicken (almost) Enchiladas
These aren't the real deal, but they're easy and oh so good.
Easy (almost) Chicken Enchiladas with Sour Cream Sauce. Not traditional, but worth trying.
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Servings
Ingredients
Easy (almost) Chicken Enchiladas with Sour Cream Sauce. Not traditional, but worth trying.
Instructions
  1. In a large pan, saute the onion until translucent. Then add the chicken, onion powder, garlic powder, salt & pepper. Saute until brown.
    Chicken (almost) enchiladas with Sour Cream Sauce
  2. Pour enchilada sauce over chicken & onions. Fill the can 1/3rd way up with water and add that. Allow to simmer for 20 or so minutes so the sauce thickens back up.
    Chicken (almost) enchiladas with Sour Cream Sauce
  3. In a medium size bowl, wisk together sour cream and milk. Season with the onion powder, garlic powder, and pepper. Set aside.
    Chicken (almost) enchiladas with Sour Cream Sauce
  4. Slightly warm the tortillas (or use room temperature ones) so they don't tear when rolled.
  5. Spray a large cookie sheet with cooking spray and spoon a little of the enchilada sauce on the pan as well. This will help keep the tortillas from sticking.
  6. Place 2-3 heaping tablespoons of the chicken filling in the center of the tortilla, sprinkle with a little bit of cheese and roll up like a burrito. I prefer tucking the ends in like a burrito, rather than just rolling them traditionally. You can do either. You should have enough filling for 8-10 enchiladas.
    Chicken (almost) enchiladas with Sour Cream Sauce
  7. Place rolled enchiladas on the cookie sheet. Once they're all rolled, cover with the sour cream sauce and top with shredded cheese.
    Chicken (almost) enchiladas with Sour Cream Sauce
  8. Bake at 350F for 15-20 minutes. Until the cheese is all melted and starting to brown.
    Chicken (almost) enchiladas with Sour Cream Sauce
  9. Serve with your favorite toppings. We like sour cream & salsa.
    Chicken (almost) enchiladas with Sour Cream Sauce
Recipe Notes

The original recipe uses a jar of alfredo sauce in place of the sour cream sauce. If you want to make them even easier, this is a tasty exchange, and I promise, if you use the 'regular' alfredo sauce (not the extra garlic, or more 'fancy' flavors) you won't taste alfredo sauce.

You can always dip the tortillas in enchilada sauce to help make them more traditionally.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected!