Sour Cream Chicken Enchiladas

Fabulous Chicken Enchiladas- worthy of a game day get-together.

Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper, football Sunday, or a pot luck gathering. And they are (easily) gluten-free. 

Make enchiladas earlier in the day- in this handsome ceramic baking pan, if you like. Half time nosh is done.

Serve with this longtime family favorite-  Joey's Rockin' Guac and tortilla chips.

As easy as uno, dos, tres.

Stay safe out there!

Karina xo

Karina's Gluten-Free Sour Cream Chicken Enchiladas 

Originally published July 2006.

Having friends and family over for a casual dinner or game day get-together? Assemble these enchiladas ahead of time and whip up a frosty batch of margaritas. Kick off your shoes. Toss a crisp green salad spiked with bites of seasonal fruit.

Ingredients:

3 cups cooked chicken, hand torn

1/2 cup roasted green chilies, chopped

3/4 cup sour cream- for dairy free, try Veganaise

Juice from a large fresh lime

Cracked or Lemon Pepper, to taste

1/4 teaspoon cumin

2 cups Quickie Enchilada Sauce* see below

10-12 white or yellow corn tortillas

Light olive oil, as needed

1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese

Fresh chopped cilantro

Instructions:

Lightly oil a 13x9" baking dish. Preheat oven to 350ºF.

In a mixing bowl, toss together the cooked chicken, chopped green chiles, sour cream or mayo, and lime juice; season with cracked or Lemon Pepper and cumin. Set aside.

Make your Quickie Enchilada Sauce.

Quickie Enchilada Sauce

Ingredients:

1 tablespoon olive oil

1 small onion, peeled, diced fine

1 teaspoon chili powder- mild or hot

1 teaspoon cumin

3-4 garlic cloves, minced

1 28-oz. can crushed fire roasted tomatoes

1 teaspoon organic sugar or raw organic agave nectar

1 splash of balsamic or red wine vinegar

2 teaspoons dried cilantro- or 1 tablespoon fresh minced cilantro

Instructions:

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

Use as a sauce for enchiladas, burritos or Mexican style casseroles.

To make the baked enchiladas:

Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.

Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till coated and softened.

Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350º for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Serve with a crisp green salad, and offer salsa and fresh guac at the table. 

Cook time: 40 min

Yield: Serves 4

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Recipe Source: glutenfreegoddessrecipes.com

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Karina's Notes:

Sometimes I make "Christmas Enchiladas" with both a verde salsa or green tomatillo sauce and a red sauce. I pour the red sauce down the center of the rolled tortillas in a wide strip and spoon the green salsa on both sides. Then I center a thin stripe of shredded cheese down the middle, studded with sliced ripe (black) olives.