In the interest of saving a few calories I used half regular sour cream and half Greek yogurt. The pioneer woman served us a forgettable chicken parm recipe today. Can't wait to try more recipes. Green chile chicken enchiladas are something I make here in Maine several times a year, we love enchiladas this way. Add 1 cup on the sauce to chicken mixture. Roast a whole chicken. Marjorie–Hill Country Tex-Mex is indeed heaven! They are Tha Bomb! Thanks for a fabulous recipe ! This looks fantastic. Remove from the heat; stir in sour cream. I’m from Dallas, and I KNOW good Tex-Mex. I just found the Chicken Enchilada recipe today and it sounds great, but I think the best part was reading that you went to Austin College in Sherman! I bought the cookbook, and just made the sour cream chicken enchiladas. I have to say, quite yummy. I'm going to boil it, pull the meat, and use the resulting broth in the sauce. Top enchiladas with remaining enchilada sauce. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed. Well I went to college, just north of Sherman in Durant, Oklahoma and we would frequently go to Sherman for mexican food. I tried this recipe tonight, and it was delicious. Your sour cream chicken enchilada's are the Bomb!! These look fantastic and I can't wait to try them. Required fields are marked *. That's the first thing you miss when you leave Texas–the availability of good Mexican food. Made these last night 2/5/2012. $10.79 Fiesta Burritos Stuffed with rice, charro beans, cheddar cheese. I love the good ole cheese enchilada with chili gravy. Enchilada sauce is made with: vegetable oil, water, chili powder, paprika, and water. Now that I live east of the Mississippi, I'll love trying your recipe, because Tex-Mex just ain't the same ovah heah. Was that meal great, we will be heading back for more the next time we are in the area. FoodieBear–I think lots of people used cream of chicken soup for their sour cream enchiladas. PS…I made my homemade sour cream enchiladas last weekend . Sour cream: The sour cream is the base for this recipe. My great aunt's special ingredient for sour cream chicken enchiladas was rosemary. Will be doing that next time! And – holy cow! I live in Texas, so it would be so easy to order it to go or to gather up the family and drive over to Chuys or El Tiempo where they are especially delicious, but I really want to make them at home. Oh, I'm going to have to make these. I added maybe 1/4-1/3 cup of water to the pot, and then covered the tops of the breasts with oil and some taco seasoning. 16 oz. 1 tbls. I am currently a homesick Texan myself–attending college in Baltimore, but missing my dear El Paso. Preheat the oven to 350° F and lightly grease a 9×13 baking dish. They will be soft, steaming and pliable. I think the tomatillos are a great idea and I bet my husband and I are really going to like this recipe! Thanks! Chris–I'll have to try it with crema next time! When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. How did I miss that you were a fellow AC grad? Stir in sour cream until heated through. Sour Cream Chicken Enchiladas, ingredients: 2 c. cut 1/2" pcs chicken, 1 c. lowfat sour. These were awesome! Simmer 5 min and set aside. Katy–I don't remember Garcia's–we used to go to El Rio. And yes, you should cook the fresh tortillas, too. He arrived first and confirmed he had a table and there was no wait. Pretty close to how my mother taught me how to make these. I'll have to try that! Glad y'all enjoyed them. I just made up a recipe and use cream cheese as a binder for the filling as well. Warming them up in the micro doesn't seem to give them the edge they need to stay together. Always a hit with company too! My husband took a pastorate in Illinois five years ago, so we now live in the land of meat and potatoes (and jello salad!). Both methods work well for corn or flour tortillas. Lots of requests for the recipe, I will definitely make again. I love your blog and plan to get cooking soon. Just finished making the sauce and assembling the enchiladas – love everything so far! LOL , I was tremendously amused when my husband told me he had found this funny good-looking enchilada recipe on this website called homesick Texan. I love the recipe you posted and can't wait to try it. Regional Recipes for the World's Favorite Chile-Cheese Dip,. Tommy–What makes you think I don't like salt? Glad to read that leftover sauce keeps a week in the frig. Then today, I seen you went to college in Sherman & spoke of a tex-mex restaurant there. Anyway..your version of this great dish was the best I have tried. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. And you don't have to grease your enchilada dish since all the tortillas are quickly oil dipped! Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. These are the real deal. Tangy-smoky, lots of depth. Your photography and recipe choices are wonderful! ————— Thanks again! Btw..I read that Manuel's is still operating. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. The addition of tomatillos sounds amazing! I love it, heck I even have at least seven different kinds in my pantry right now. Spoon about 1/3 cup chicken mixture down center of each tortilla. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling. Maggie–These will warm you up in no time! My love for these enchiladas is firmly embedded into those four years I was in college—I hadn’t eaten them before and I hadn’t eaten them since. When i arrived… Add in 8 ounces tomato sauce, tomato, vinegar and cumin. It was wonderful. In fact this sauce was a nod to two long-ago favorites as it was the marriage of my Houston green sauce with my North Texas sour-cream sauce. And I think a Tex-Mex Christmas is definitely the way to go! And I'll have to try it with pork next time. The sauce itself was a creamy blend of sour cream and chicken broth. It is quite good by the way! Yes! Thanks for another great recipe. Sauce on bottom of baking dish, followed by layers of tortilla, shredded chicken, shredded cheese, cilantro, chopped onion (optional) amd sauce. Then I make a bechamel and just add chopped green chilies and sour cream to that. I do love the sound of your sauce, though. Tortillas: I used frozen corn tortillas that we brought back from HEB, so we were in good shape. Lynda–I prefer fresh, but sometimes you can't find them if they're not in season so canned ones will work as well. Directions. I've been reading your site for some time, and I love not only your recipes, but your commentary as well! It would be considered a casserole to me, not the authentic Green Chicken Enchiladas. I’ve heard the original owner sold the restaurant so don’t know if the food is as fabulous as it used to be. I have a question though, you say to bake the enchiladas in a casserole. I know I'll get a kick out of the sour cream variety, too. 1/2 cup sour cream, or thick crema or crème fraîche. It's an abomination. Small world! Maybe your chicken stock wasn't that salty to begin with . I have been craving chicken enchiladas verde for days now. Thanks! The meat is juicer than boneless (even several days later). Your food blog has made me daring and I am making dishes that we only ate out. Anon–Thank you for the kind words! Queso! You went to school in Sherman? JenJen–That's a great trick! This recipe was worth it for the sauce alone, but altogether it is heaven. Merry Christmas Ya'll! Carry on, sister. What are the chances of it being the same restaurant. Thanks so much for such a delicious and easy recipe! Apparently, they are amazing because the only thing they didn't do was lick the dish (or put it in the sink to soak). I have tried several others that you have posted, but this one has to be the best. Rubberneck–Oh! P.S. Mine ended up slightly overcooked, so I think I will do a quick release next time. Can't wait to try these sour cream enchiladas – Blue Goose has been my long-time favorite… I'll definitely be buying your cookbook now. . Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, My first answer is well family of course, but if that was a given – then it has to be the FOOD! Keep up the good work! I haven't made chicken enchiladas in a while.It's funny because you can't get decent real Tex-Mex here in Toronto, so you need to recreate it yourself. BTW- the book is beautifully bound and uses good quality paper. And have a good time in Texas! Kat–For the blander version, just eliminate the tomatillos and cumin, cayenne and cilantro. I have officially abandoned my old King Ranch recipe for your's and imagine I will do the same now with these enchiladas! These enchiladas are amazing! The first Tex-Mex food I ever liked was Sour Cream Enchiladas. https://www.allrecipes.com/recipe/16701/sour-cream-chicken-enchiladas Phoo-D–Sour cream certainly isn't authentic Mexican but it's tasty. I've made the standard Velveeta with Rotel, but something more homemade would be better! I use a little bit more flour for the times the sauce needs to be thickened before adding tomatillos. Lydia–Tomatillos make everything better, in my opinion! Thanks so much! I grew up in TX, now in DC, and have eaten more than my fair share over my lifetime, these were the best – hands down. It lasts a few days after it's been cooked. Love this recipe. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. I don’t know about you, but I am always looking for a new way to prepare your basic chicken breast. With your subscription you’ll receive access to exclusive content for just pennies a day. (El Taquito on East Grand was one I used to frequent.) I live in England now and I'm really a homesick Texan. These are so amazing. Sour cream enchiladas are a favorite of mine, too, though in El Paso this usually means regular red or green sauce simply topped with sour cream. These sound heavenly! I didn't know you went to Austin College! How To Make Chicken Enchiladas with Sour Cream White Sauce Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheese Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan Green sauce was gone, with sour-cream based enchilada sauce to be found in its place. Sorry, your blog cannot share posts by email. The beef filling was flavorless, no meaty flavor (-1 star), could've been clever tofu for all I know. I cooked the breasts for 4 minutes at pressure, and let it slow release. JBH–So glad you enjoyed the recipe and thank you for the fat-free sour cream tip! Excellent. Can’t wait to try your recipe! If you were at AC in the early 90s, I might have even seen you there; my friends and I used to go as often as we could. I sauteed the onions before adding them to the chicken mixture plus I added a little cream cheese to the chicken, onion, and cheese- It was the first time I tried tomatillos and they were a perfect addition. These were soooo delicious! Access from your Country was disabled by the administrator. I was vegetarian at the time so never ordered the sour cream chicken enchiladas, but now my mouth is watering for some. Glad you had a great trip. I’m delighted that y’all were able to make these in France and thank you for sharing your substitutions, which I know will be useful to other readers in France and Europe! I used the white meat from a rotisserie chicken. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Question: the several times now that I've tried to ROLL corn tortillas in various dishes, they end up cracking and breaking. I can't wait to try these, as I don't make it back to El Fenix in Dallas that often these days. Lisa, Thanks so much for this recipe. It is inspiring as I sometimes feel like I don't know enough to publish my creations, so maybe I'll get around to blogging my experiments one of these days. I live in Georgia now and just a couple of weeks ago ran into another Roo. Tasted great. They were so delicious, I came home and recreated the recipe after that trip. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. Perks everything up! My enchiladas came out wonderful… I roasted the tomatillos and the serrano peppers which gave the sauce a deeper smoky flavor. I now live in Missouri. If you are the site owner (or you manage this site), please whitelist your IP or if you think this block is an error please open a support ticket and make sure to include the block details (displayed in the box below), so we can assist you in troubleshooting the issue. Do not allow sauce to boil, but gently heat through. Thanks so much for this incredible recipe! This was the first time that I had tried to make something like this, and your recipe made it easy. I tried punching it up with some cayenne, garlic and cumin, but it was still too flat for me—it needed some tang. I find this works best if you have a layer of paper towelling between each 2-3 tortillas so the steam is getting to all of the tortillas, not just the outer ones. Easy Recipes–At any Mexican grocery if your regular grocery doesn't stock them. We don't use broth for the sauce though, we have always used cream of chicken soup and sour cream. I used flour tortillas instead of corn…is that blasphemy as far as enchiladas go? There was also this place with no name next to the Herald Democrat that wasn't half bad. these comfort foods are the best for us North Texan born boys. Frequently asked questions about subscriptions. 1 can Rotel. New England, land of chowder and baked beans. Leftovers but I think one or two days ahead of time, I! Now on their sweet corn is to die for for such a delicious and easy recipe love cream. 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