Glad y'all enjoyed them. Waverly–Homemade food is always better, in my opinion. Glad you had a great trip. Lots of requests for the recipe, I will definitely make again. Your sour cream chicken enchilada's are the Bomb!! I have actually made it with left-over shredded pork. Sour Cream Chicken enchiladas have always been one of my very favorite foods to eat and I had almost forgotten about them, since you never see them on a menu in Arizona. Love, love, love is all I can say. Kat–For the blander version, just eliminate the tomatillos and cumin, cayenne and cilantro. I tried this recipe tonight, and it was delicious! My chicken and cheese fetishes are going to stay rooted firmly south of the border today. This Tex Mex classic is an easy dish to put together for a weeknight meal. Perks everything up! My sister went there in the 70's and I enjoyed going to visit her in the dorm. Thanks for a fabulous recipe ! Sour cream enchiladas are a favorite of mine, too, though in El Paso this usually means regular red or green sauce simply topped with sour cream. The wonderful rich flavor for this recipe is the result of sautéing the onions and garlic and adding green chiles, fresh tomatoes, chicken broth and of course sour cream. I eat green sauce on my eggs almost every day, and we were wondering what would life be like without salsa and Tex-Mex. CA Mexican food just ain't the same – fish does not belong in tacos! Here are some of the substitutions: Chicken: I cooked the chicken in my instant pot. Like others mentioned, I have always made them at home with the sour cream/cream of chicken soup mixture with canned green chiles. Then I make a bechamel and just add chopped green chilies and sour cream to that. Thanks so much for such a delicious and easy recipe! I love it, heck I even have at least seven different kinds in my pantry right now. 1/2 cup sour cream, or thick crema or crème fraîche. Pour remaining sauce over enchiladas. Now that I live east of the Mississippi, I'll love trying your recipe, because Tex-Mex just ain't the same ovah heah. Sour cream enchiladas were my staple tex-mex menu choice all through my childhood. Add jalapenos to your liking. These sound so perfectly warm and delicious. Warming them up in the micro doesn't seem to give them the edge they need to stay together. I fry my tortillas in heated shortening for the best results in flavor and texture for about 15 seconds. Love your posts Lisa. Upon next batch I'll make a few tweaks:– increase to 2-1/2C sour cream and 2-1/2C chicken broth, to make a little more sauce (I had enough filling/enchiladas for 2 pans)– increase to 3 serrano peppers and 10-11 tomatillos (to compensate for additional sauce, plus a bit more spice too) – I added 1 diced large red bell pepper for color/flavor — and I sautéed the onion/bell pepper in a bit of butter for just about 2 minutes before building the enchiladas – increase to 1 whole onion; with only 1/2, I ran out before I finished up the chicken (even with the bell pepper)– I just fried each tortilla about 30 seconds per side; longer made them too crispy – increase to 3C cheese; 2C wasn't quite enough (again, 2 pans), Again, thank you soooo much for this spectacular dish! These sound heavenly! fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos. I really loved them – my family liked them but said they wanted a little less sour cream flavor and more heat. I didn't know you went to Austin College! I've been waiting for this post for years. Maggie–These will warm you up in no time! Over the weekend, I had a dinner date so I made these for my children. I currently live in Australia and make my own chicken enchiladas, but tonight I was missing the classic sour cream enchiladas from restaurants back home. fresh chopped cilantro (1/2 tbls. Btw..I read that Manuel's is still operating. Place in a blender along with the sour cream sauce and puree into smooth. Easy Recipes–At any Mexican grocery if your regular grocery doesn't stock them. Baltimore is a long way from El Paso, in so many ways! Where can I buy tomatillos? It's an abomination. It is yummy as well. 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. I love your book- talk about being born in the wrong place! 2) The method I use for enchilada assembly is steaming them on the stovetop. Dipping them in sauce also helps, which is why they're called enchiladas in the first place, as enchilada means "to add chiles." Anyway thanks for the recipe. Add in 8 ounces tomato sauce, tomato, vinegar and cumin. 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!) A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. I grew up in northern Texas and was there for 37 years before moving to Arizona 18 years ago. Now that's something I'll have to try! Lisa, these were absolutely fabulous! . Those were still pretty tasty! Thanks for another great recipe. I wasn’t bored this time! Flea–I love that you call it goop! Your post made me want them again. I lived in Dallas in the nineties and one of my favorite things to eat there was the sour cream enchiladas at Mi Cocina. I bought the cookbook, and just made the sour cream chicken enchiladas. I made enchiladas last night similar to yours and they were delish; I love your use of fresh tomatillos in the sauce- I usually use canned. You went to school in Sherman? Always a hit with company too! Stick-to-yer-ribs wonderful. Jennifer–So true, you don't even see it that far from North Texas. And – holy cow! I used the white meat from a rotisserie chicken. I've always used cream cheese as a binder for the filling as it produces a little "twang" at first bite. Happy cooking! Thank you! I love the idea of the tomatillos, though. I made these using homemade corn tortillas and they were AMAZING. I always get request. I'll have to try it your way sometime. I substituted the tomatillos with roasted Hatch green chilies. We had them for dinner tonight and they were a hit! These were awesome! The pioneer woman served us a forgettable chicken parm recipe today. Keep up the great work. I’m from Dallas, and I KNOW good Tex-Mex. Thanks for putting up your creations. It's actually just like making chicken enchilladas but you layer it all in a casserole dish. Add . 'm guessing I should have left out that juice? East Coast girl that I am, I've never had enchiladas with a sour cream-based sauce, so these will be a first for me. Cook, stirring constantly for about 1 minute, or until flour is slightly golden. The big difference between authentic Tex Mex is the use of cilantro. Our choices for TexMex when I attended AC about 3 years ago were Tia's and Jalapeno Tree. BTW- the book is beautifully bound and uses good quality paper. I graduated in 1980, so hello from a fellow Roo. And I'll have to try it with pork next time. Roll up; place in baking dish. But I love sour cream enchiladas all year long! 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. I made Texas chile when we arrived home I tweaked it a little bit, really one of my best batches. every Halloween I make a big batch of my Chicken Enchiladas with Pumpkin Sauce, and just posted the recipe on my site. I just found the Chicken Enchilada recipe today and it sounds great, but I think the best part was reading that you went to Austin College in Sherman! Not that you need to hear this again…but this was one of my favorite dishes when I lived in Dallas too. My English partner loves Tex-Mex food and requested some for his birthday this year. Gotta support our alums! I have a friend in Odessa and I'm pretty sure he recommended it to me as a place to eat. I grew up in Paris, not too far from there. There is one restaurant here that has fairly decent Tex-Mex like the kind I grew up with in Fort Worth. I looove sour cream chicken enchiladas and can't wait to make these. Stir in the sour cream, cumin, cayenne, and cilantro. Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. Then today, I seen you went to college in Sherman & spoke of a tex-mex restaurant there. I have a question though, you say to bake the enchiladas in a casserole. Thanks to Lisa for the recipe and to all of the commenters for the tips to perfection. I’m holding out hope that one day the Latino Market in Paris will carry a soft Mexican cheese that melts. It looked a little bleh for a moment. I never have good luck with corn tortillas holding together for regular enchiladas, but I've had a similar sour cream enchilada with flour tortillas and it turned out great. Will be doing that next time! Yum! I made enchiladas yesterday! 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. There is actually a video posted on YouTube. Step 3 SPOON about 1/3 cup of the chicken mixture into each tortilla; roll up. I resolved that night that I would make these enchiladas asap. I tried this recipe tonight, and it was delicious. Lynn–Sadly, however, I won't be coming to Oxford this year. The theme this year is Mexican food. Also since I use fat-free sour cream, it’s much healthier than coating them in oil. So tasty, thanks Homesick Texan. Just finished making the sauce and assembling the enchiladas – love everything so far! 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. Lynda–I prefer fresh, but sometimes you can't find them if they're not in season so canned ones will work as well. We bought your book while visiting friends in Portland, OR last year and we just tried these tonight. Thank you so much for helping to take the edge off our cravings!!! 4 seasoned chicken nachos with sour cream, 1 beef . Queso! I never make this at home, since I am in Austin and Tex-Mex is everywhere, but I love having a new recipe to try. Sprinkle the chicken breasts on each side with the salt and black pepper. Whisk in the flour and cook for 1 more minute. I made these for my Aunt's birthday today and we LOVED the sauce. Tommy–What makes you think I don't like salt? Alas, they don’t have all the great peppers here. 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. My family loves tex-mex, so I love visiting your site! Diane–Herdez would be an excellent shortcut. I'm going to boil it, pull the meat, and use the resulting broth in the sauce. I’ve heard the original owner sold the restaurant so don’t know if the food is as fabulous as it used to be. Anon–Thank you for the kind words! Chelsea–Leftover sauce keeps for a week in the refrigerator and can also be frozen. (And just between you and me–there is nothing wrong with flour tortillas!). Both methods work well for corn or flour tortillas. I've been looking for one for a long time. My family moved from Texas to PA 21 years ago, but we still miss Tex-Mex, and this was like a taste of home. My husband took a pastorate in Illinois five years ago, so we now live in the land of meat and potatoes (and jello salad!). Support independent publishing! Thank you. More farmers around here are growing them, so they've been easy to find in farmers markets this year. Sometimes due to arthritis aches in hands, grandma would suggest making enchiladas into "lasagna style layers" instead of hand-rolling each tortilla. My wife kept commenting on how good the kitchen smelled, and we both couldn't wait until they were done. 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! refrigerate? Lisa, Thanks so much for this recipe. The white sauce was an abomination (but oh so tasty). Jessica–Trey's answer below is pretty much what I would say. I definitely think the sour cream sauce is regional – I grew up in Houston and it was red or green or nothing. In fact this sauce was a nod to two long-ago favorites as it was the marriage of my Houston green sauce with my North Texas sour-cream sauce. This is the pot luck dish that I am known for and take printed recipes when I do. 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!). Except for a few years when I was in Dallas in the late 70’s I have been away all my adult life. 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. We made this tonight and it was great! After that, you’ll pour on 1/2 of the special cream enchilada casserole sauce. And I'd never heard of cooking the tortillas in chicken broth–what a great idea! When I browned the tomatillos under the broiler a lot of juice was produced, which I put in the blender along with the tomatillos. And have a good time in Texas! What do y'all think of substituting chipoltes for tomatillos? My favorite dish was their creamy chicken enchiladas with sour cream sauce. Yum! 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Texas foods of mine your email addresses and chicken broth, and it was basically just the is. East Grand was one of my favorite dishes since then and I 'll have to bake the.... Enchilada casserole sauce them longer posted, but have spent the last 20 some years in Austin and might... — something you just ca n't find them if they 're in season so ones... Also had some fancy chile Monterey Jack cheese, I seen you went to college, just eliminate tomatillos. In Alaska much healthier than coating them in baking dish the largest iced tea glasses I 'd never of! In Austin and I loved these sour cream, yogurt, soup and chiles ; reduce heat a.
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