Yes, these are the same Enchiladas we sell at Hurley House (!!!), and they are your ticket to dinner nirvana.
Stacked layers of cheese-laden corn tortillas and tender chicken are wrapped in a sour cream sauce and baked together into a gooey mess of flavor. Cap it off with the zing of pickled jalapeños, and you may be ruined in the chicken enchilada category for life.
Want to take it to the next level? Mix up a batch of this simple yet delicious guacamole and rest in the knowledge that you are a rockstar.
No surprise, these enchiladas are one of our top sellers at Hurley House, and they were an active part of my family’s dinner rotation for the better part of a decade.
Sour Cream Chicken Enchiladas
yield: 9”X13” pan, serving 8-10
- 1 1/2 pounds boneless skinless chicken breasts, cooked and chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 16 ounces sour cream
- 1 1/3 cups heavy cream
- 3 tablespoons chopped onion
- Kosher salt
- freshly ground black pepper
- 12 corn tortillas, torn into quarters
- 16 oz Monterrey Jack cheese, grated
- pickled jalapeño peppers (optional)
- Preheat your oven to 350 degrees.
- To make the sour cream sauce, melt the butter in a medium saucepan over medium-high heat. Once it is bubbling, stir in the flour and whisk it to combine. Cook, stirring constantly, until the flour and butter are blended and bubbly, about one minute. Whisk in the chicken broth and bring to a simmer, stirring constantly, about two to three minutes. Once the mixture simmers, remove it from the heat.
- Add the sour cream, heavy cream, chopped onion, 2 teaspoons Kosher salt, and 1 teaspoon pepper and stir until everything is smooth and lump-free.
- In the bottom of an oven-safe 9X13 pan, layer half of the torn tortillas. Next add all of the chicken, followed by half of the the cheese, and the remaining torn tortillas. Finish by pouring all of the sour cream sauce over the layered mixture. Sprinkle the remaining cheese on top and add the pickled jalapeños if you are using them.
- Bake uncovered at 350 for 30 minutes until bubbly and hot.
Sour Cream Chicken Enchiladas can be prepared ahead and stored unbaked in your refrigerator for several days. When baking enchiladas straight from your fridge, remember to allow for a longer bake time.
yield: 3 cups
- 4 ripe Haas avocados
- 1/2 cup small-diced red onion
- 1 garlic clove, minced
- 3 tablespoons freshly squeezed lemon juice
- 8 dashes Tabasco sauce
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
- Immediately add the lemon juice, Tabasco, red onion, garlic, salt, and pepper. Toss well to combine. Use your hands or a fork to mash up the avocados into chunks.
Mary Spradlin says
Bless you, Katherine! My family LOVES your chicken enchiladas!