Cadillac Cowgirl Sour Cream Chicken Enchiladas

These are really delicious enchiladas. In fact, I may make them one night this week. I use corn tortillas, but if you prefer flour, go for it. The mixture freezes really well if you have any leftover. When I make the sauce, I start out with all of the sour cream and half of the cream of chicken soup. That combination, along with the green chiles and the cumin, salt and pepper really make a great sauce. I like for my sauce to be more sour cream and less chicken flavored. Serve these with Cadillac Cowgirl Mexican Rice and refried beans. Don't forget the guacamole - avocados are pretty good right now!

Chicken Enchiladas
4 C cooked chicken – shredded or chopped
1 Medium onion – chopped
1 8 oz package of cream cheese – softened
1 8 oz carton of sour cream
1 Can Cream of Chicken soup
1 Can diced green chiles (optional)
12-16 Corn Tortillas
CHEESE!!!!!!
Salt, pepper, and cumin to taste

Preheat oven to 400 degrees.

Cook chicken; set aside to cool. You can chop it or shred it for this recipe – your preference. Chop the onion and sauté it in about 2 tbsp of butter. Cook until tender and pour into a bowl with the shredded/chopped chicken. In a separate microwavable bowl, soften the cream cheese. Once it is softened (you don’t want it to be runny, but soft enough to move it around) mix in the chicken and onions. In a separate saucepan, heat the sour cream and cream of chicken soup. Add the cumin, salt, pepper and green chiles to taste. If the sauce mixture is too thick, add a little milk. Warm up your tortillas. You can do this one of two ways – microwave or on top of the stove. I prefer doing them on the stove because they get really dried out in the microwave and will crack as you roll them. To warm on the stove – heat up a large skillet. Take cooking spray and coat the skillet. Place a tortilla in the skillet and allow it to warm up and soften before turning it over. Before you turn it over, spray the side of the tortilla that is face up – then flip it over. Set the tortillas on a paper towel as you warm them up. Once you have softened the amount of tortillas you need (start with 12), spray the bottom of a 9” x 13” baking pan. Take a tortilla, add about 2 tbsp of chicken mixture to the middle, spreading it evenly along the length of the tortilla, and roll it up. Repeat until the chicken mixture is gone or until you’ve made however many enchiladas you want. Any leftover chicken mixture can be frozen. Pour the sauce over the enchiladas and cover. Cook for 20 minutes. Uncover and sprinkle cheese over the top (I prefer sharp cheddar) and cook until cheese is bubbly.

You may want to have an extra sour cream and can of cream of chicken soup on hand in case you need more sauce. I don’t recommend thinning it too much with the milk. Thinning it with the milk is ok if it’s just a bit thick…but I wouldn’t do it if you need enough sauce for another full batch of enchiladas.

Enjoy!