Dreamy Creamy Chicken Enchiladas
It’s so good to have a great Tex-Mex restaurant nearby. But when you live in Gainesville, Florida, it’s slim pickings for such. Try my On-The-Border inspired Chicken Enchiladas in a sour cream sauce.
4 boneless, skinless chicken breast, shredded
3 8-oz tubs sour cream (light if you want…but regular is better)
1/2 cup diced red onion
10 8-inch tortillas
1 cup shredded cheese, Mexican blend, divided
1/2 cup white vinegar
1/4 cup olive oil
1. Combine chicken and onions in medium-sized bowl with vinegar and olive oil, and add dash or two of chile powder, cumin, and lime juice. Let this marinate for 2-3 hours.
2. In medium-sized pot, heat 2 tubs sour cream and 2/3 cup cheese until well-mixed.
3. Using a slotted spoon, scoop the chicken mixture into the sour cream sauce and stir well.
4. In a 9X13 baking pan 2″ deep (I use Pyrex), fill 10 tortillas with the chicken and sour cream mixture and roll into enchiladas. Sometimes (depending on how full they are filled), all 10 won’t fit in one pan. I use two when this happens!
5. Sprinkle with remaining cheese.
6. Bake at 325° for 25 minutes.
7. 5 minutes before the enchiladas come out of the oven, melt the remaining tub of sour cream in a medium-sized pot. Once the enchiladas are plated (2 by 2), pour a generous helping of sour cream sauce on top and garnish with fresh cilantro.