I love enchiladas. One of the great things about living in California is that we have GREAT enchiladas. When I go out, I usually order enchiladas verdes but at home I make wonderful, creamy, sour cream chicken enchiladas. My sister and I grew up eating these and still make them frequently. They’re mild, but oh so good. I’m drooling as I’m typing… mmmm!
- 2 whole chicken breasts
- 2 10.5 oz cans cream of chicken soup
- 1 pint sour cream
- 2 4 oz cans chopped green chilies (I do one medium & one hot)
- Vegetable oil
- 12 corn tortillas
- ¾ cup chopped onion
- 3 cups grated cheddar or jack cheese
- 1 can ripe olives
NOTE: Can be prepared ahead of time and refrigerated before baking.
- Boil chicken breasts 20-25 minutes. Remove meat from bone and chop to small pieces.
- Mix chicken meat, soup, sour cream, and chiles (leave some chiles for the top) together.
- Heat oil in small dry pan; dip each tortilla into the hot oil until softened, and drain on paper towels.
- Spread a thin layer of creamed mixture over the bottom of a 9×12-inch pan.
- Spread equal amounts of creamed mixture down the middle of each tortilla (save some creamed mixture for the top), and sprinkle with chopped onion and cheese (save cheese for the top)
- Roll up tortilla and place seam-side down in prepared pan.
- Pour remaining mixture over the top of rolled tortillas, making sure to moisten all tortillas and sprinkle with remaining cheese. Garnish with black olives and additional chiles.
- Bake 25-30 minutes at 350 degrees F.
Serves about 6-8 (or serves 2 people with 2 days of fabulous leftovers!)