Sour Cream Chicken Enchiladas

(from koshka’s recipe box)

Chicken enchiladas with green chile sauce.

Categories: chicken, enchilada, main course, mex


  • 12 corn tortillas
  • 4 cups green chile sauce, recipe below
  • 3 cups cooked minced chicken
  • 1 pound shredded Monterey Jack cheese
  • 1/4 cup minced onion
  • 1 to 2 cups sour cream
  • salt to taste
  • green chile sauce, below


  1. Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.

  2. Make green chile sauce, below.

  3. Mix one cup chile sauce with the minced chicken.

  4. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired.

  5. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

  6. <b>Green Chile Sauce </b>

  7. 1/4 cup olive oil

  8. 1 clove garlic, minced

  9. 1/2 cup minced onion

  10. 1 tablespoon flour

  11. 1 cup water

  12. 1 cup chopped green chiles

  13. salt to taste

  14. Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

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