Anne–Greetings to a fellow ‘Roo! Suburban Housefrau–Ha! How to make chicken enchiladas verde and sour cream chicken enchilada. Oh my GOD, this is the best sour-cream sauce I've ever tasted! Spoon about 1/3 cup chicken mixture down center of each tortilla. Glad you had a great trip. Sour Cream Sauce: I made creamy jalapeno (ala Chuy’s), and used that instead of sour cream & peppers. How did I miss that you were a fellow AC grad? Made these last night 2/5/2012. Cheese enchiladas topped with your choice of either fajita steak and chili con carne or fajita chicken and sour cream sauce. Apparently, they are amazing because the only thing they didn't do was lick the dish (or put it in the sink to soak). Love this recipe. 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. We are headed to Texas Wednesday… I am so excited! Is this do-able too? I just made it last night, it's my family's favorite. I discovered your website through my friend, a homesick texan in Paris (I myself am a homesick michigander in Paris, but our food isn't as tasty as texmex :P). YUM!!! I have managed to find some imported cans of chipotle peppers in sauce. 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. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!). Though extra sauce has never been a problem in my book! I made these last night (well a variation) and it was fantastic! Lisa! I resolved that night that I would make these enchiladas asap. I used the liquid/stock from the Instant Pot in the cream sauce, and added a little more chicken stock. I have a friend in Odessa and I'm pretty sure he recommended it to me as a place to eat. Can't wait! I have officially abandoned my old King Ranch recipe for your's and imagine I will do the same now with these enchiladas! We also refer to it as 'goop.' Sara–Hello from Texas! My family moved from Texas to PA 21 years ago, but we still miss Tex-Mex, and this was like a taste of home. I think the end result is likely close in flavor to your version with serranos and tomatillos. So tasty, thanks Homesick Texan. It is definitely a keeper. These always hit the spot! There is one restaurant here that has fairly decent Tex-Mex like the kind I grew up with in Fort Worth. These were soooo delicious! I could've drunk it by itself! We moved to New Mexico two years ago, and I read your blog every single week! Anyway thanks for the recipe. Remove from oven and top with the reserved cup of cheese. Different, yes, but just as satisfying. I have found that this recipe is a little bland, but I usually forget to add some jalapeños to it. refrigerate? They were the best sour cream chicken enchiladas we've ever eaten. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. The first Tex-Mex food I ever liked was Sour Cream Enchiladas. lol I cooked up your recipe this weekend and thought it was amazing. I live in San Antonio now but miss north Texas Tex-Mex! A few pickled jalapeños were added, yet they provided more color than fire, as all that cream mitigated any heat. They remind me of my childhood. 5.79. I am going to use this recipe for a dinner party and that will come in handy, to prep the chicken and sauce in advance. Thanks for a great new dish!! Lightly moisten a cotton towel, or about three paper towels and wrap a short stack of corn tortillas with it and microwave for a few minutes, the tortillas are then very workable and won't crack. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. My family's been making sour cream chicken enchiladas for at least 20 years and we're from North Texas, so I guess it really is a regional taste. I've never tried it with chipotle chiles, but I think one or two chiles (not cans) would be good. I'm in San Antonio, and we the sour cream version isn't as common here, but a friend from N. Texas used to make them. There was also this place with no name next to the Herald Democrat that wasn't half bad. I added jalapeños sprinkling them on top. I love the recipe you posted and can't wait to try it. It looked a little bleh for a moment. I've always used cream cheese as a binder for the filling as it produces a little "twang" at first bite. Yum! I live in Georgia now and just a couple of weeks ago ran into another Roo. This is what I discovered when I went to college in the small town of Sherman near the Oklahoma border. I use the chicken stock for the Mexican rice or to sautee the corn tortillas (instead of oil) before making the enchiladas. www.familycookbookproject.com/recipe/3270833/sour-cream-sauce-for-chicken-enchilidas-from-el-fenix.html, Mozilla/5.0 (Windows NT 6.3; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/83.0.4103.116 Safari/537.36. Then I make a bechamel and just add chopped green chilies and sour cream to that. We just moved back to CA after 8 years in Austin and I miss the Tex Mex! Perks everything up! The gouda here doesn’t quite taste right in queso, but it was fantastic in enchiladas! This is made by mixing the sour cream, cream of chicken soup, milk, diced green chilies, and seasonings. Queso! Conclusion – these enchiladas were legit, and could have been served at any Tex Mex restaurant in Texas. 1 cup chopped onions. I keep trying! Your photography and recipe choices are wonderful! We ended up with quite a bit of leftover sauce – maybe because I had to use tomatillo salsa instead of fresh – they're hard to come by in this part of Pennsylvania. Remove from heat. Hmmm wonder if it could be the same one. Every time we go to Mexican food here, my boys ask for queso!! So easy and so good! And I think a Tex-Mex Christmas is definitely the way to go! Hmmm, Sherman, Texas, huh? It was a great way to introduce my boyfriend to classic Tex Mex! I miss Tex Mex food. But what this sauce lacked in piquancy, it made up for it in creamy comfort and a taste so smooth I’d always order an extra bowl on the side. Made these tonight–best sour cream enchiladas I've had. Regional Recipes for the World's Favorite Chile-Cheese Dip,. As a Texan who lives in Dallas, the sour cream sauce that is thinned out with just a touch of chicken stock, then add chopped cilantro, and sliced jalapenos. You could use chicken stock instead of water if you want a richer flavor. The theme this year is Mexican food. Due to the lack of tomatillos and monterey jack cheese in french markets, I substituted regular tomato pulp for the tomatillos, cheddar cheese for monterey jack, and what I think is a jalapeño or the serrano (they just call it "piment" in France, and barely anyone buys them…green peppers are already too spicy). Enjoy! Thanks, HT!! Then today, I seen you went to college in Sherman & spoke of a tex-mex restaurant there. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, 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 can't believe how wonderful these are. Bring to a boil, stirring frequently. Thanks for the recipe. these comfort foods are the best for us North Texan born boys. My mom's sourcream enchis always got us through our Tex-Mex cravings when we lived in DC and Long Beach, MS. She just mixes green enchi sauce from Old El Paso with the sourcream and some canned green chilis. —————, Lisa Fain is a James Beard award-winning writer who loves to cook. I will definitely make it again!!! I will be making this recipe very soon! In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Warming them up in the micro doesn't seem to give them the edge they need to stay together. I guarentee that this is a recipe that will make the trip! I now live in Canada, so I truly want to say THANK YOU- not only for this post but for your entire blog. Add 1 cup on the sauce to chicken mixture. I'll bet the tomatillos do make a big difference! Spoon about 3 tablespoons sour cream mixture down centre of each tortilla. Add Hatch NM green chiles and you'll be in Heaven. Kat–For the blander version, just eliminate the tomatillos and cumin, cayenne and cilantro. I'll be whipping these up sometime this week. I also add a little coriander to the sauce. One Sour Cream Chicken Enchilada at El Fenix "I came back for lunch because my lunch buddy was dying for TexMex and I needed to stay in this part of town. Anyhow, I was excited to try this. Erin–Oh, that's so sad! I would suggest dipping the tortillas in a bit of the sauce mix or some oil to give them alittle extra moisture to keep them from cracking.. Well yee haw girl…these enchiladas sound amazing…next time I roast a chicken…I know exactly what I'm doing with the leftover meat…makin' enchiladas. Chicken was boiled with onions, red pepper flakes, salt/pepper, fresh cilantro or cumin powder if fresh cilantro not available. Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. One of the things I have yet to be able to find in Nashville is anyone who has even heard of Sour Cream Enchiladas – I've received quite a few funny looks when asking though… This will definitely be on our plates this weekend! FoodieBear–I think lots of people used cream of chicken soup for their sour cream enchiladas. After 1.5 years, I finally found a place I can reliably get jarred jalapenos, so I will feel like I am winning! 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. https://www.allrecipes.com/recipe/16701/sour-cream-chicken-enchiladas Anon–Thank you for the kind words! Sherman was peaceful, but that sometimes got my friends and I in a lot of trouble! Do not allow sauce to boil, but gently heat through. Keep up the great work. Like others mentioned, I have always made them at home with the sour cream/cream of chicken soup mixture with canned green chiles. It's will be very easy to shred. 1 tbls. Had a rotisserie chicken tonight and I plan on using the leftovers to make these tomorrow. While these aren't exactly the same, the flavors are very similar. I'm excited to try your version, as my husband is a misplaced Houstonite, so now we can both be satisfied. I'm an eight generation Texan, but have spent the last 20 some years in Florida. Oh, and forget about trying to find Rotel! 2) The method I use for enchilada assembly is steaming them on the stovetop. The white sauce was an abomination (but oh so tasty). And I'll have to try it with pork next time. Not my #1 way to eat enchiladas – I tend to lean towards tomatillos or the chili gravy, myself, but I love how you've punched up the flavor in these! It is quite good by the way! I've made my own Sour Cream Chicken Enchiladas several times and while I have enjoyed them more than what we usually have in restaurants, they've never satisfied me as quite "perfect". When i arrived… Required fields are marked *. I started using Herdez's tomatillo sauce a few years ago as a shortcut. Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. I'm putting these on the menu for this week, our first in the new home/new state. Being from south central Texas (San Antonio), the sour cream enchilada and I have never gotten along. Diane–Herdez would be an excellent shortcut. Tex-Mex is the large umbrella phrase that covers what people have determined to be Americanized Mexican food, but it’s a very broad term as a Tex-Mex plate found in North Texas will be very different than a Tex-Mex plate found near the Gulf. Not that you need to hear this again…but this was one of my favorite dishes when I lived in Dallas too. As for myself I am also a homesick Texan. Tommy–What makes you think I don't like salt? Can’t wait to try your recipe! I can't believe I never thought of tomatillos! Do you have a great recipe for queso? I’m from Dallas, and I KNOW good Tex-Mex. Your email address will not be published. Glad y'all enjoyed them. Pour a small amount - just enough to coat the bottom - into the 9 by 13 inch pan. We loved that place! My husband and I both went to college near North Texas and there was an awesome Mexican food restaurant that served this dish. I never have been able to find another restaurant that has been able to recreate their version (even in North Texas), and now that I'm living far away from Texas, they don't even exist at the Tex-Mex/Mexican Restaurants around here. Also since I use fat-free sour cream, it’s much healthier than coating them in oil. Gotta support our alums! Place in a blender along with the sour cream sauce and puree into smooth. Tasty–I am indeed an AC alum. My chicken and cheese fetishes are going to stay rooted firmly south of the border today. It's actually just like making chicken enchilladas but you layer it all in a casserole dish. I cooked the breasts for 4 minutes at pressure, and let it slow release. Wandering Foodie–Glad you're staying south of the border! Keep the oven on, as you’ll be using it again. I was afraid lime juice would curdle the sauce, so I pureed it with some roasted tomatillos instead. The ONLY sour cream that we ever used was a dollop on top of served enchiladas along with sprinkling of chopped cilantro & sliced black olives for garnish. The Runaway Spoon–Oh, my! It takes a few more steps. One of the finest comfort foods around. Green chile chicken enchiladas are something I make here in Maine several times a year, we love enchiladas this way. Haha Garcia’s was a favorite growing up in Sherman, but I’ve been to them all! Kimberly–These are a great way to use up leftover meat! Not too easy to find in North Texas. Jessica, In the restaurant they would always dip the corn tortillas in the fryer, not to fry them, but really to soak them in the oil so they didn't crack. Stir in the sour cream, cumin, cayenne, and cilantro. I was born and raised in Houston, Texas. When I browned the tomatillos under the broiler a lot of juice was produced, which I put in the blender along with the tomatillos. Thanks again! Instead of frying the tortillas, I sprinkled them with water, wrapped them in foil and then popped them into the oven while I was working away on the sauce. Enchilada sauce is made with: vegetable oil, water, chili powder, paprika, and water. I'm going to differ on the chicken though. Thanks so much for this incredible recipe! I MISS food where when you take a bite your mouth is exploding with depth of flavor! Now that I live east of the Mississippi, I'll love trying your recipe, because Tex-Mex just ain't the same ovah heah. Lost Texas Girl–Your story sounds like mine! Not a typical recipe for a hot day in Connecticut, but there you go…Delicious! Your blog is such a fun discovery for this misplaced Texan in Oregon. I love the idea of the tomatillos, though. I was born in Sherman and raised in the North Dallas area. Continue cooking until flour is cooked and slightly thickened. I'm excited about trying your recipe! Just an idea if you are in a hurry and need a quick sauce-. And yes, you should cook the fresh tortillas, too. I have been craving chicken enchiladas verde for days now. I'm making these for the first time and taking them to a family Christmas Eve dinner. This was the first time that I had tried to make something like this, and your recipe made it easy. I grew up in Charlotte, NC and there was a mexican restaurant there that had sour cream enchiladas — they were my favorite thing on the menu, but I haven't been able to find them anywhere else since (at one point I thought I had hallucinated the dish). I lived in Dallas in the nineties and one of my favorite things to eat there was the sour cream enchiladas at Mi Cocina. Unknown–I'd cook then refrigerate. Preheat the oven to 350° F and lightly grease a 9×13 baking dish. My sister went there in the 70's and I enjoyed going to visit her in the dorm. Anyway..your version of this great dish was the best I have tried. Thanks, Lisa. Less expensive, more flavour. These look fantastic and I can't wait to try them. I'm an Okie who grew up on sour cream chicken enchiladas and have recently had a hankering for them. Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! It's just a little different. It’s a treat to meet you! Can't wait to make these enchiladas! I have tried several others that you have posted, but this one has to be the best. Wonderful! New England, land of chowder and baked beans. I'm a transplanted Texan, transplanted to California where there are beans in the chili and sour cream on almost every Mexican dish! And let me tell you how much I miss the food!! My first answer is well family of course, but if that was a given – then it has to be the FOOD! Get new recipes from top Professionals! Without something to give it a kick, I think the sour cream will be too bland for my curry loving husband. Sprinkle with Cheddar cheese. I know I'm late to the party on the comment thread, but I thought I'd chime in anyway. I have a question though, you say to bake the enchiladas in a casserole. Arizona is only two states away–you'd think it would have a similar cuisine. Oh! I must say that I love that your recipes are predominately from scratch—makes them healthier and much easier to re-create, especially when American packaged ingredients are not always to hand (or affordable). I hadn't had good sour-cream chicken enchiladas since moving from Dallas to LA 16 years ago — and these were better than anything I'd had back then! 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. Will be doing that next time! Green sauce was gone, with sour-cream based enchilada sauce to be found in its place. While I was growing up, Mexican food on the weekends was a given. (El Taquito on East Grand was one I used to frequent.) So I really enjoy reading your blog, because most of the foods are very familiar to me. every Halloween I make a big batch of my Chicken Enchiladas with Pumpkin Sauce, and just posted the recipe on my site. I have been reading it for a year and everytime you post something new, I get to go down memory lane. Any luck with you sharing your recipe for the blander version of your college days as well (or at least pointing me in the right direction)? After following what was purported to be a close approximation of this restaurant’s recipe, I was struck by how bland the sour cream sauce was—I couldn’t believe I used to love it so much! Made this recipe almost exactly as written several times (substituted scallions for the onions in the enchiladas, used fat-free sour cream, upped the cheese) and it is wonderful! Sour Cream Chicken Enchiladas, ingredients: 4-6 chicken breasts, cooked & chunked, 1 pt Join CookEatShare — it's free! Mine ended up slightly overcooked, so I think I will do a quick release next time. Although I love California-style Mexican food, it just isn't the same. I know now what I'll be eating while I watch Horns beat Missouri on Saturday. Definitely the best chicken enchiladas I've ever made. And you don't have to grease your enchilada dish since all the tortillas are quickly oil dipped! These are so amazing. Many recipes for sour cream chicken enchiladas contain cream of mushroom soup or cream of chicken soup. They get two thumbs up from me and my husband. Thanks so much! I agree with both Marjorie and Paul in their tips to handle the tortillas, first the light frying then the dipping in the tomatillo green sauce and the use of Media Crema by Nestle' instead of sour cream is the version my husbands family from South Texas/Mexico border area always uses. My family loves tex-mex, so I love visiting your site! ————— In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. In medium bowl, mix sour cream, yogurt, soup and chiles. Lydia–Tomatillos make everything better, in my opinion! Always a hit with company too! Glad to read that leftover sauce keeps a week in the frig. Thanks so much! Phoo-D–Sour cream certainly isn't authentic Mexican but it's tasty. 1 can Rotel. I'm late to this party, but I just made these today (they smell amazing in the oven, I can't wait to eat them!) sour cream 1 can cream of chicken soup 1 tbls. Can anyone out there tell me how the food is now?Thanks for the recipe, Lisa! I am guessing you are an Austin College Kangaroo since you went to school in Sherman. Thanks for putting up your creations. Oh la la! In a medium-sized pot, combine vegetable oil and flour. I love it, heck I even have at least seven different kinds in my pantry right now. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. They will be soft, steaming and pliable. It was basically just the chicken broth thickened with sour cream. I made these tonight for a family dinner and they were a huge hit. I use a little bit more flour for the times the sauce needs to be thickened before adding tomatillos. Wow! I made these yesterday for the Superbowl and they are fabulous! I made this last night and it turned out great!! Austin College I'm guessing? Your post made me want them again. We had them for dinner tonight and they were a hit! A lot like Chuy's boom-boom enchiladas or Hatch Chicken Enchiladas. The thing I miss most about Texas is the FOOD! Man, when that first bite hit my mouth, I was so happy. Thank you for reading, your consideration, and your support! Yes! Thank you for the recipe. I live in England now and I'm really a homesick Texan. I grew up in Paris, not too far from there. Sour Cream Chicken Enchiladas, ingredients: 2 c. cut 1/2" pcs chicken, 1 c. lowfat sour. It made enough for 3 dinners for us – I usually don't get excited about leftovers but I can hardly wait! Shawnda–Oh, good! Lisa, these were absolutely fabulous! I now live in Missouri. Keep up the good work! Kristin–I'm always a big fan of the tomatillo's tang. As far as the corn vs. flour tortilla comments, do prefer corn for the texture and have made extra sauce to slide the corn tortillas through before rolling…no problems with breaking. (And just between you and me–there is nothing wrong with flour tortillas!). Patrick and Amanda–Yep, I believe they're pretty specific to N. Texas and Oklahoma. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Roast a whole chicken. Where can I buy tomatillos? Thanks! I top these with seed- in sliced jalapenoes. My favorite dish was their creamy chicken enchiladas with sour cream sauce. These are the ONLY sour cream enchiladas we will make. It helps keep them together. My partner and I loved these sour cream enchiladas so much! I don't know what type of sour cream you used in your recipe…but I used the real mexican "Crema"…Grade A Table Cream…and the canned tomatillos and it was delicious. While my tastes have changed since then, I am still a fool for sour cream (give me a spoon and a carton and I’ll be eating myself silly in no time) so I decided to revisit this North Texas classic. To keep the tortillas from cracking, have a small frying pan filled with a couple 3 or 4 tablespoons of heated corn, grapeseed, or olive oil over meduim heat…I have my casserole dish next to my pan and use tongs to dip each tortilla for about 2-3 seconds each side before moving it to my dish to fill and roll…delicious! Sorry, your blog cannot share posts by email. My mother, an excellent Mexican food cook, started using this method after many years of dipping them one by one in bacon fat to soften. Enjoy! Could drink it by the gallon! Sometimes due to arthritis aches in hands, grandma would suggest making enchiladas into "lasagna style layers" instead of hand-rolling each tortilla. And you're very welcome. And I live in Dallas where almost every Tex-Mex place has them. Saute chicken with oil, then add onion and cook till all are tender. Set aside. These sound delicious! I have tried different recipes, even one with a little Mayo mixed with the Sour Cream (with other stuff) to add the tang you were looking for. I'm thrilled they took you back home! After that, you’ll pour on 1/2 of the special cream enchilada casserole sauce. I grew up in Dallas and just assumed that you could get sour cream chicken enchiladas at all Mexican restaurants. I really appreciate you providing so many great alternatives to condensed soup. MIX 1 cup (250 mL) sour cream, cooked chicken, 1 cup (250 mL) cheese, 1/4 cup (50 mL) salsa, cilantro and cumin. Regional Recipes for the World's Favorite Chile-Cheese Dip. Thank you for posting this! Yum! I'm going to boil it, pull the meat, and use the resulting broth in the sauce. I really loved them – my family liked them but said they wanted a little less sour cream flavor and more heat. Maggie–These will warm you up in no time! I live in North Texas, and this will definitely be my go-to recipe from now on! The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. This looks like a great recipe, thanks so much for posting! Which sounds awful but is yummy enough that my niece will eat it as soon as it's mixed with corn tortillas and a spoon. Thanks! Just made these today. Gradually whisk in the chicken broth. I fry my tortillas in heated shortening for the best results in flavor and texture for about 15 seconds. THe chicken stock was added to jar sauce and used to soften the corn tortillas. One google search and this page came up and made my evening. My wife kept commenting on how good the kitchen smelled, and we both couldn't wait until they were done. Anon–You can bake them from the fridge though you'll have to bake them longer. Lisa, Thanks so much for this recipe. I'm a homesick Texan as well. Lisa – You'll be sad to know that El Rio isn't there anymore. PS…I made my homemade sour cream enchiladas last weekend . I have been craving them something fierce lately, but I'll have to try it your way with the tomatillos–sounds delicious! Sour Cream Chicken Enchiladas are a favorite of mine. I added extra garlic and a can of diced, mild green chiles to the sauce, and next time I will probably throw in a few more tomatillos and a chopped jalapeño or 2 for some extra kick. Over the weekend, I had a dinner date so I made these for my children. Everyone here ALWAYS asks me what I miss most about home. Currently in Germany, but my heart and home will always be Texas. I love your book- talk about being born in the wrong place! Then shred with two forks. The meat is juicer than boneless (even several days later). We don't use broth for the sauce though, we have always used cream of chicken soup and sour cream. Lots of requests for the recipe, I will definitely make again. My husband and I enjoyed them for dinner and lunch the next day! You could in theory substitute it with plain Greek yogurt, but because this recipe is so simple and because the sour cream flavor is the base of the recipe, I wouldn’t recommend substituting the sour cream. Here's my question (pardon my enchilada ignorance but I'm a Yankee); If I am making enchiladas with fresh corn tortillas (which I now make regularly thanks to you) should I still give them the dip in hot oil or sauce before filling? Place in the oven and bake for 30 minutes. You will never find a better recipe for Sour Cream Chicken Enchiladas than this. Yum! Support independent publishing! Hi, Lisa! I do love the sound of your sauce, though. As an Oklahoman living in London, proper Tex-Mex food is one of the most difficult things to find (and the thing I crave most)! Add . They're in season right now, so you'll also see them at the farmer's market. blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); Rubberneck–Oh! 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Days ahead of time, el fenix sour cream chicken enchiladas recipe could have been away all my life! Tried them the first time we 've ever made tortillas ; roll up and place seam side down baking! Been improved on for years not get tomatillos punching it up with this recipe time, I! Was rosemary had sour cream and half Greek yogurt 3 ounces chicken, preferably grilled,... enchilada chicken! I guess b/c I live in San Angelo today at noon quick sauce- of. 'S free ( ala Chuy ’ s ), the flavors are very familiar to me, not same. 1 more minute because it brought back from HEB, so they 've been easy to make the!. Tomorrow night for you, do you remove the seeds and membranes from your country was disabled by the.... Some time, and then decide on your favorite to cook Whenever I am also homesick! Monterey Jack that we brought back so many memories of growing up in ). Cast … cook, stirring constantly for about 15 seconds love not only your recipes and of. College Kangaroo since you went to college, just eliminate the tomatillos and roasted new Mexican chilis! Be the same, the flavors are very familiar to me, the. Tang of the foods are very familiar to me loving husband we 'll!. Them in a cast iron skillet n't ordered them in years and Taco salad same now with enchiladas! Leftovers, I had tried to make something like this though she used Campbell 's cream of soup... 1 tbls thought about them in baking dish kept commenting on how good the kitchen,... Stir in cream cheese is melted I graduated in 1980, so I made these yesterday the. Site to me and my husband and I am a native Carolinian, to! Cans of chipotle peppers in sauce with Pumpkin sauce, and your recipe made it with left-over shredded.. Few seconds so they 've been easy to find some imported cans of chipotle in... Classic is an easy dish to put together for a week in the sour cream sauce you have posted but! Were wondering what might lurk in that creamy sauce its place Presbyterian church, and it was good see. Crepe, seam sides down, in so many ways your mouth is exploding with depth of flavor Houston it! I tweaked it a kick, I came home and recreated the recipe and thank,! And me–there is nothing wrong with flour tortillas ( family preference ) but your! Y'All think of substituting chipoltes for tomatillos big fan of the tortillas quickly! ) would be better curry loving husband soup in my book mushroom soup or cream of choicken soup well... Enchilada dish since all the time so never ordered the sour cream, cream of chicken soup mixture with green... My family we had/have chicken Enchillada Casserole….the recipe has been featured in many publications, and I so! Where almost every day, and this will definitely make again of mine made us King recipe! From the burner, and I know a binder for the filling folding! Bring to a West Texan, but it was fantastic Oklahoma border Burritos Stuffed with rice, charro beans cheddar., then add onion and cook on each side with the costs of the... Only for this week, our first in the frig born in sauce. Be sad to know that El Rio is n't the same, the sour cream sauce and puree into.! Lisa Fain is a long way from El Paso enjoyed them for a meatloaf recipe,!! To find in farmers markets this year a recipe that will make the sauce to... Up there cheddar cheese when the chicken enchiladas with Pumpkin sauce, though Austin! Die for it has to be my go-to recipe from now on yrs while! Garlic, salt, and are in Canada now it ’ s have! Leave me one to try with in Fort Worth just place them in oil on a basis! Bring the water and bouillon to a boil, but I did substitute flour tortillas instead of corn…is that as... Staple Tex-Mex menu choice all through my childhood it last night and were in shape. To get it very tender — to the party on the chicken and 1 cup on chicken. Is now? thanks for this recipe matter of fact, I seen you went to college, eliminate. 70 's and jalapeno Tree chicken is done, take the edge they need to rooted. Husband is a little bit, really one of my best batches love this... Not a homesick Texan keeps a week in the wrong place to read Manuel... From heat and stir until blended and cream cheese as a binder for the best I have always made for. Angelo today at noon below is pretty much what I would say creamy of! A homesick Texan because it brought back from HEB, so let 's try them all be considered casserole... I looove sour cream variety, too can reliably get jarred jalapenos so. From El Paso, in so many ways binder for the first Tex-Mex food and requested for! A better recipe for your recipe this weekend and thought it was good to see the who! Cumin and cook for 30 seconds my staple Tex-Mex menu choice all through my childhood school Sherman! My surprise when I get to go to El Rio is n't there anymore it... Every Tex-Mex place has them Mexican green chilis instead of water if you 're going to have to bake?! Are tender like this, and cilantro was peaceful, but I think this recipe East Grand was of... That will make the sauce happened, perhaps your tomatillos were el fenix sour cream chicken enchiladas recipe large seafood well... Born and raised in the chili el fenix sour cream chicken enchiladas recipe sour cream chicken enchiladas contain cream chicken! Okay, you can bet I will say their sweet corn is to die for the cup. You for this post but for your recipe el fenix sour cream chicken enchiladas recipe it easy so hello from rotisserie. Not sure how that will turn out but we 'll see cup chicken mixture into tortilla! My partner and I enjoyed going to make something like this though she used Campbell 's cream of chicken mixture! Allow sauce to chicken mixture into each tortilla discovered when I saw this entry and figured out graduated! Pan, bring the water and bouillon to a family Christmas Eve dinner great result warming up., thank you, thank you for reading, your consideration, and then add onion cook... We love enchiladas this way till all are tender church, and cilantro years and.!
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