Sour Cream Chicken Enchiladas

These enchiladas are a crowd-pleasing family favorite; whenever we serve them, we get rave reviews and recipe requests! We make up a bunch almost every year for our family reunion, and I usually try to keep a pan or two in the freezer as well. I have given these enchiladas to expectant mothers and people who've just moved to town.

Don't be shy with the cheese, but don't overdo it on the onions. With roasted chickens from the grocery store's deli, you can set up an assembly line and whip these out in less than an hour. Whether you use green chiles or jalapeños, the sauce is just perfect. Enjoy.

This recipe is for a “double batch,” which makes enough enchiladas for about 16 hungry cowboys. You can also freeze a pan or two for a month or so if you just have your little family to feed. (instructions below) If you want to make a single batch, just cut all ingredients in half. I got a variation of this recipe from my friend Karen, a fiery red-head from Texas.

A typical serving is two enchiladas.

2 roasted chickens, deboned and shredded or chopped

2 large yellow onions, diced

2.5 pounds shredded cheese (Monterey Jack, Colby/jack or a Mexican blend)

+ 40 tortillas

1 recipe Enchilada Sauce (below)

1. Spray 9 x 13 inch pans with Pam oil spray.
2. In each tortilla, tightly roll up: small handful chicken, some cheese and some onions. Roll up tightly, and place in pan with rolled part at the edge of pan and round loose end facing the middle of the pan—the round end will flap down and prevent the enchiladas from unraveling. Lift up each flap to put in the next enchilada—it’s alright if the rounded edges are sticking up a little when you’re finished.
3. Squeeze enchiladas tightly in the pan, and if there is space to one side of your enchiladas, put one or two on that side of the pan as well.
4. You may or may not use all the onions; if you run out of chicken, you can either get more or simply use cheese and onions for the remainder of enchiladas. It is important that the pans be tightly packed with enchiladas. (if you see you are running out of supplies, use a smaller pan for the last few enchiladas)
5. Sprinkle enchiladas generously with cheese.

6. At this point, enchiladas may be tightly covered with plastic wrap and foil and frozen.

7. To Prepare and Bake If Frozen:
1. Thaw enchiladas overnight in refrigerator.
2. Prepare Enchilada Sauce:
1. Mix together in large saucepan:
1. 2 16 oz. Containers sour cream
2. 2 14 oz. Cans chicken broth
3. 2 4 oz. Cans diced green chilies OR diced jalapeños
2. Heat over medium-low heat, stirring until sour cream is melted.
3. Ladle generously and evenly over enchiladas, almost up to rim of pan. (you may need to make more sauce; use 1 of each of the above ingredients)

3. Bake at 350° to 375° for roughly one hour, until golden and bubbly.

8. To Prepare if not freezing:
1. Prepare Enchilada Sauce (follow steps under 7.b. & 7.c.), and bake at 375° for about one hour, until golden and bubbly.