Monday, February 3, 2020

Nana's Chicken Enchiladas with Sour Cream Sauce



Nana's best homemade chicken enchiladas with sour cream sauce recipe

My mother-in-law has been making these chicken enchiladas for years! She came up with the recipe herself and it quickly became a family favorite! Once you start making these, it will be very hard to not run out of the sour cream sauce since it's so addictive, and you have to taste while your cooking, right?!๐Ÿ˜†

This recipe makes 20 enchiladas which feeds my family of four for two nights in a row. Trust me, one night of eating these is just never enough!๐Ÿ˜‹ You can also divide them up and freeze for later meals...just thaw before cooking and add an extra 5-10 minutes on your cook time. Give them a try and let me know how they turn out!



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Ingredients:
  • Water (enough to fill a large pot 1/2 full)
    • 1 tsp salt
    • 1/2 stick salted butter
    • 2 chicken bouillon cubes
  • Chicken Mixture
  • Sour Cream Sauce
  • For Assembly
    • 1 Tbsp olive oil
    • 20 corn tortillas
    • 3 cups mozzarella cheese (shredded)
    • 1 Tbsp paprika

Directions:
  1. Boil: Fill a large pot half-full with water. Add salt, butter, and bouillon cubes. Bring to a boil.
  2. Cook: Add chicken breasts to the pot of boiling water and cook for 45 minutes.
  3. Shred: Once chicken is cooked, turn your burner down to low heat to keep the water (broth) in your pot hot. You will use this later. Remove chicken breasts, cut into thirds, and place in a large bowl. Shred chicken with an electric mixer on medium-low speed. 
  4. Stir: Add melted butter, cumin, salt, chili powder, black pepper, cayenne pepper, and chicken broth (from your pot) to the shredded chicken and stir.
  5. Whisk: Make your sour cream sauce by combining sour cream, cream of chicken soup, salt, milk, and jalapeno jar juice together in a bowl and whisk until smooth.
  6. Preheat the oven to 400°F and coat two large baking dishes with olive oil.
  7. Assemble: Steep one corn tortilla in the hot broth (that your chicken breasts cooked in) until soft and pliable but not tearing. Lay tortilla on a plate. Add about 2 Tbsp of the chicken mixture in a line on the tortilla and roll it up. Place in a baking dish seam side down. Repeat until all 20 enchiladas are made. (10 enchiladas in each baking dish)
  8. Top: Pour half the sour cream sauce over the top of the enchiladas in one baking dish and the other half over the enchiladas in the other baking dish. Spread out evenly with a spoon. Cover enchiladas with a generous amount of cheese and sprinkle paprika evenly on top.
  9. Bake: Place both baking dishes in the oven and bake at 400°F for 10-15 minutes, or until bubbly.
All done! Geeze, I'm exhausted๐Ÿฅฑ but, man oh man, are these worth it!๐Ÿ˜‹ Sprinkle cilantro and hot sauce on top for extra yumminess and serve with rice and beans. Be sure to look below for the printable recipe.๐Ÿ‘‡


Nanna

Nana's Chicken Enchiladas

Yield: 20 enchiladas
Author:

ingredients:

Water (enough to fill a large pot 1/2 full)
  • 1 tsp salt
  • 1/2 stick salted butter
  • 2 chicken bouillon cubes
Chicken Mixture
  • 3 chicken breasts
  • 1 stick salted butter (melted)
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 cup chicken broth (from your pot)
Sour Cream Sauce
  • 1 pint (16 oz) sour cream
  • 1 can cream of chicken soup
  • 1 tsp salt
  • 1/2 cup milk
  • 1/4 cup jalapeno jar juice
For Assembly
  • 1 Tbsp olive oil
  • 20 corn tortillas
  • 3 cups mozzarella cheese (shredded)
  • 1 Tbsp paprika

instructions:

How to cook Nana's Chicken Enchiladas

  1. BOIL: Fill a large pot half-full with water. Add salt, butter, and bouillon cubes. Bring to a boil.
  2. COOK: Add chicken breasts to the pot of boiling water and cook for 45 minutes.
  3. SHRED: Once chicken is cooked, turn your burner down to low heat to keep the water (broth) in your pot hot. You will use this later. Remove chicken breasts, cut into thirds, and place in a large bowl. Shred chicken with an electric mixer on medium-low speed.
  4. STIR: Add melted butter, cumin, salt, chili powder, black pepper, cayenne pepper, and chicken broth (from your pot) to the shredded chicken and stir.
  5. WHISK: Make your sour cream sauce by combining sour cream, cream of chicken soup, salt, milk, and jalapeno jar juice together in a bowl and whisk until smooth.
  6. PREHEAT the oven to 400°F and coat two large baking dishes with olive oil.
  7. ASSEMBLE: Steep one corn tortilla in the hot broth (that your chicken breasts cooked in) until soft and pliable but not tearing. Lay tortilla on a plate. Add about 2 Tbsp of the chicken mixture in a line on the tortilla and roll it up. Place in a baking dish seam side down. Repeat until all 20 enchiladas are made. (10 enchiladas in each baking dish)
  8. TOP: Pour half the sour cream sauce over the top of the enchiladas in one baking dish and the other half over the enchiladas in the other baking dish. Spread out evenly with a spoon. Cover enchiladas with a generous amount of cheese and sprinkle paprika evenly on top.
  9. BAKE: Place both baking dishes in the oven and bake at 400°F for 10-15 minutes, or until bubbly.

NOTES:

Sprinkle cilantro and hot sauce on top for extra yumminess and serve with rice and beans.
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