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Today’s Best Recipe is Sour Cream Chicken Enchiladas. Moist chicken, nestled in cheese and enveloped in a tortilla, and smothered in a delicious sour cream sauce.

In another life, I worked at Delta Airlines. It was here I met my friend Michele. She kept me laughing between calls. I remember working a graveyard shift, and Michele had a stack of cookbooks at her desk. I took one for reading material and laughed out loud when I saw her rating system. Next to each recipe she had made, she gave a rating…the particular recipe I found first had a “YUCK!” rating.

Then during a team potluck, Michele brought in the star dish of the entire shindig–her Sour Cream Chicken Enchiladas. Oh, my! They are so delicious. I’ve made them over the course of a decade and a half and while I’d love to take credit, it’s just another opportunity for me to be reminded of my friend, Michele. You will absolutely love her Sour Cream Chicken Enchiladas Recipe below!

Sour Cream Chicken Enchiladas Recipe

Ingredients

1 dozen corn tortillas.
Cooking oil
2 cups plus grated Monterrey Jack cheese
1 large onion, chopped
1 whole chicken, cooked, boned, and meat diced
(Or I just boil 4-5 boneless, skinless chicken breasts for about 20min or till done, and dice them up. I hate the goo on my hands from picking meat off the chicken)
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Make a White Sauce.

(This is doubled, cuz I like lots of sauce. Just half it if you don’t. )

1/2 cup butter or margarine. (I use Blue Bonnet)
1/2 cup flour
4 cups chicken broth
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Add to the White Sauce.

(This is doubled too. )

2 cups sour cream
2 jalapeño peppers, chopped
(seed the peppers if you don’t want it too spicy). ( I usually just buy the diced jalapeño in the can. I use 2-3 tablespoons of a 4oz can, taste the sauce after each tbsp added to see if you like it spicier, and remember the longer the enchiladas sit they will get spicier, so leftovers may have a bite. )
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Garnish with:

Shredded lettuce
sliced black olives
chopped green peppers
jalapeno slices
avocado slices
salsa

How to Make Sour Cream Chicken Enchiladas.

Cook tortillas one at a time in hot oil.
Cook quickly till soft, drain on paper towels.
Place approximately 2 Tbsp chopped chicken, 2 Tbsp grated cheese, 1 Tbsp onion on one side of the tortilla, and roll up. (My measuring skills are not the greatest cuz it takes too long, I usually use a small handful of chicken, about the same with the cheese and some onion pinched up in my fingertips, don’t make the tortilla too full, or it will rip. ).
Do this to all 12 tortillas.
Then put the tortilla seam side down in a 9 x 13 baking dish.
Sprinkle any leftover chicken and onions, NOT THE CHEESE, that you might have left on top. If you have a ton left don’t use to much, just a sprinkle of each one.
[b]In a large saucepan (I use a big pot), make the white sauce:[/b]
Melt the butter, stir in the flour, and pour in the chicken broth.
Cook and stir constantly until the mixture thickens and bubbles.
Stir in the sour cream and jalapeños.
Cook till heated through. DO NOT BOIL!
Pour the tortillas in the baking dish. (I wiggle them a little in between each one so sauce gets in between them. ).
You may have sauce left over. That’s okay; remember I doubled it. Just use what you want, but the enchiladas should be covered.
Sprinkle any remaining cheese or grate as much as you want; that’s where the plus came in on the 2 cups plus, (I like mine cheesy).
Sprinkle it on the top.
Bake til heated through and the cheese is melted. I usually put it on 350 degrees for about 20-30 minutes.
You can make this all ahead, put in the fridge, and cook it the next day. The same temperature will need to cook longer. (Stick your finger in the middle of it to see if it’s hot. LOL!).
ENJOY!!!

TIPS:

Store leftovers in a covered container for 3 to 4 days in the refrigerator.
Reheat portions in the microwave or oven and top with shredded cheese or salsa.