Saturday, March 2, 2013

Sour Cream Chicken Enchiladas

There is a recipe blogged that my Husband likes for chicken enchiladas, but I was not in the mood to make gluten free cream of mushroom soup for it, so I decided to give these highly rated ones a try. So glad I did, because I loved the sauce on these. I went ahead and used some chicken and pork I had as leftovers, shredded and frozen for a later use, it came in handy! I wrapped a few up in my gluten free tortillas (liking Rudi's brand) and the rest in regular for them.

I served these with homemade Mexican ricehomemade slow cooker refried beans (to be linked) and gluten free cornbread.

Sour Cream Chicken Enchiladas 
adapted from

1 lb chicken breast, diced (could also use beef or pork)
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon canola oil
2 (4 ounce) cans chopped green chilies, divided
8 flour tortillas, softened (8 inches each, gluten free blend)
1 1/2 cups reduced fat Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour (gluten free blend)
1 (15 ounce) can low sodium chicken broth (gluten free)
1 cup light sour cream

Season chicken with salt and pepper. In a fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Shred, combine with one can of green chilies. (I used some precooked chicken and pork I had frozen and shredded prior)
Divide cooked shredded chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and one can green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400' for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

These worked great!

gluten free rolled enchiladas, no breakage!

mexican rice, cornbread and beans

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Jeanine - The Baking Beauties said...

Now THAT is my kind of meal!! I just really wish I could find the Rudi's tortillas here. Looks fabulous!

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