Sour Cream Chicken Enchiladas

Here we are once again talking about Mexican food! We are about to get into holiday recipe posting time but before we do I wanted to share at least one more recipe to put our flour tortilla recipe to use again. This time it's sour cream chicken enchiladas.

Ingredients

16 oz. Sour cream

1/2 pt. whipping cream (I use 20%)

2 Tbsp. Mexican green sauce (I use green Tabasco sauce) *can substitute with jalapeno pepper juice

**2 cans cream of chicken soup

**So, I am interrupting this list of ingredients, as I did with the beef enchiladas, to explain what I do when a recipe calls for cream soups or if I want to make a cheese sauce. I found this recipe years ago when my hubby and I were first married. Now, this enchilada recipe calls for cream of chicken soup. I place two bullion cubes in a small bowl and add approximately one cup of boiling hot water to them, stir them until they dissolve, and stir that broth in to the sauce mixture.

10-12 corn or flour tortillas (I have only used flour tortillas in this recipe)

4 Chicken breasts 

grated cheddar cheese (we most often use Gouda)

Directions

Boil chicken; debone (if necessary) and set aside. Mix sour cream, whipping cream, Mexican green sauce, and cream of chicken soup together in pan. Do not boil, just warm and turn off fire when heated. Pour a small amount of sauce into the bottom of a 9x13" casserole baking dish. Fill each tortilla with a small amount of chicken and grated cheese then roll up and place them seam down into the baking dish. Pour the remaining sauce over the rolled tortillas covering them entirely and top with grated cheese. Bake at 350 degrees Fahrenheit (180 Celsius) for approximately 30 minutes or until sauce is bubbling and cheese has melted evenly. 

White Enchiladas (Beef)

This week we are going to be using our flour tortilla recipe from last week to make white enchiladas.
These are beef enchiladas baked in a white sauce which is a little twist on traditional enchiladas.

Ingredients

1 1/2 lb. hamburger

1 package of taco seasoning

(I linked to a previous recipe posted here on the blog for homemade taco seasoning. Or, if your like me you just use several spices and quickly toss them in with the beef - garlic powder, onion powder, cumin, ground cayenne pepper, paprika, salt, black pepper.)

8 oz. of tomato sauce 

(I use tomato paste and add water until it is the consistency of tomato paste along with paprika, and a small amount of sugar to lessen the acidity)

2 cups of sour cream

**1 can of cream of chicken soup

**So, I am interrupting this list of ingredients to explain what I do when a recipe calls for cream soups or if I want to make a cheese sauce. I found this recipe years ago when my hubby and I were first married. The only thing is that now I have made it so much I just eye the ingredients but I would say for a recipe like these enchiladas, I would at least double the white sauce recipe. Now, this enchilada recipe calls for cream of chicken soup. I place two bullion cubes in a small bowl and add approximately one cup of boiling hot water to them, stir them until they dissolve, and stir that broth in to the sauce mixture. It is okay for it to be a bit thick as you will be adding milk to the soup mixture (in our case sauce mixture) anyway. 

1/3 cup of milk

grated cheddar cheese (we use Gouda)

4 oz of diced green chilies (I substitute with jalapeno peppers since they are available to us)

12-16 flour tortillas

Directions

Cook hamburger and seasonings together. This is where it is difficult to give amounts of seasonings as some like foods more spicy than others. Season per your family's preference. Drain. Mix hamburger with tomato sauce. Set mixture aside.

Combine sour cream, cream of chicken soup, and milk until blended. Pour a small amount of mixture into the bottom of a 9x13 or larger pan. Divide the meat between the tortillas and place a small amount of cheese in each. Roll up each stuffed tortilla and place it in pan, fold down. The tortillas are placed side by side, filling the entire pan. Pour the remaining mixture over the tortillas and top with diced chilies or jalapeno peppers and grated cheese. Bake at 350 degrees/180 Celsius for approximately 30 minutes or until mixture is bubbling and cheese is melted but not browned.Remove from oven and allow to stand 5 minutes.

Serve with tortilla chips and a side salad (if lettuce is cheap enough this week! ;)

Homemade Flour Tortilla Recipe

Our family loves Mexican food. This recipe for flour tortillas is great to use as a base for many of the Mexican dishes we prepare including: soft tacos, enchiladas, mexican pizzas (this would be American/ Mexican food, of course), etc. These tortilass can out more like Taco Bell Gordita shells if you roll them out a little thicker, which is sometimes just what we prefer!

Homemade Flour Tortillas

3 cups All-purpose flour

2 tsp. salt

3 tsp. baking powder

5 Tablespoons of cooking oil (the original recipe calls for olive oil but I prefer vegetable or sunflower as olive oil changes the flavor of the tortillas)

1 cup milk

Combine all ingredients in a medium mixing bowl using a mixer with dough hooks until ingredients are completely blended. The dough will be a sticky texture. Do not add more flour, this is the perfect consistency. Seperate into 6-8 small balls of dough. One at a time, roll out thin using a roller and dough mat for best results. Fry in a non-stick (ungreased) skillet, turning and cooking until both sides are evenly browned. I usually do not have a problem with the tortillas bubbling up while cooking, but if you do, simply bust the bubbles with a toothpick or cake tester to deflate them and allow them to cook evenly. 

Place cooked tortillas on a plate until ready to serve.