From one Texan to another … well done :). Thanks so much! How to Make Sour Cream Chicken Enchiladas Preheat the oven to 350 degrees. 2) The method I use for enchilada assembly is steaming them on the stovetop. It helps keep them together. love your blog also a homesick texan from sherman. Wonderful! I'm curious what it tastes like! We're moving from Texas to Tennessee soon and I find myself going to your site like a toddler reaching for her security blanket. Simmer 5 min and set aside. Terrific! Thank you for the recipe. Thanks for a great new dish!! Keep up the great work. I love your book- talk about being born in the wrong place! It's pretty tangy and tasty. Boil for about 1.5 hours to get it very tender — to the point where it pulls away from the bone. Thank you, thank you, thank you for this recipe! And yes, those sour cream chicken enchiladas are definitely a North Texas thing! And you're very welcome. Thank you for the recipe. One of the dishes I really miss are the enchiladas suiza from Trudy's in Austin. She said she's made your sour cream enchiladas and they are wonderful. My sister went there in the 70's and I enjoyed going to visit her in the dorm. One of the finest comfort foods around. 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! I'm going to boil it, pull the meat, and use the resulting broth in the sauce. I live in Texas, so it would be so easy to order it to go or to gather up the family and drive over to Chuys or El Tiempo where they are especially delicious, but I really want to make them at home. Hmmm, Sherman, Texas, huh? I guess I wore myself out on them because I haven't ordered them in a restaurant in years. How did I miss that you were a fellow AC grad? Thank you so much for helping to take the edge off our cravings!!! I've made the standard Velveeta with Rotel, but something more homemade would be better! Roll up tortillas; arrange, seam sides down, in baking dish. Though extra sauce has never been a problem in my book! 'm guessing I should have left out that juice? Bake 30 to 35 minutes. Where can I buy tomatillos? Remove from the heat; stir in sour cream. My love for these enchiladas is firmly embedded into those four years I was in college—I hadn’t eaten them before and I hadn’t eaten them since. The sauce is to die for (and I might, having used full fat sour cream). Sour Cream Sauce: I made creamy jalapeno (ala Chuy’s), and used that instead of sour cream & peppers. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Lisa, Thanks so much for this recipe. I was born and raised in Houston, Texas. If you are the site owner (or you manage this site), please whitelist your IP or if you think this block is an error please open a support ticket and make sure to include the block details (displayed in the box below), so we can assist you in troubleshooting the issue. Thank you so much for this wonderful recipe! Anyway..your version of this great dish was the best I have tried. Place in a blender along with the sour cream sauce and puree into smooth. I looove sour cream chicken enchiladas and can't wait to make these. In the center of a crepe, layer 3 ounces chicken, Guacamole, and Taco salad. Remove from heat. They need just a little more…something. CA Mexican food just ain't the same – fish does not belong in tacos! Patrick and Amanda–Yep, I believe they're pretty specific to N. Texas and Oklahoma. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. Carefully fold 2 sides of the crepe inward to shape. The pioneer woman served us a forgettable chicken parm recipe today. When I browned the tomatillos under the broiler a lot of juice was produced, which I put in the blender along with the tomatillos. Just what we need in this cold weather. While that may taste okay, you won’t find canned soup in this recipe. And have a good time in Texas! These have become one of my favorite things to cook whenever I am back in Texas. What are the chances of it being the same restaurant. sour cream 1 can cream of chicken soup 1 tbls. I have been making Sour Cream Enchiladas for over 20 yrs, while in TX and now in LA. Now I have to try the soft cheese tacos and the Chicken Enchiladas. I made two pans and they were devoured! I now live in Missouri. I tried punching it up with some cayenne, garlic and cumin, but it was still too flat for me—it needed some tang. They're in season right now, so you'll also see them at the farmer's market. I always use both white and dark meat. Over the weekend, I had a dinner date so I made these for my children. I'll have to try that! When I make "real" chicken enchilladas I make them the same way, just roll them up and put sauce and cheese on top! Help! I resolved that night that I would make these enchiladas asap. And if I do say so myself, we’re both much improved by the changes made through the years. WyldTxn53–I believe that Manuel's is still highly regarded. I never saw white enchiladas until I was in my 20s and it was in Idaho where they use cream of chicken soup/cream cheese and sour cream. Carry on, sister. My family loves tex-mex, so I love visiting your site! My partner exclaimed – this is restaurant quality! Those were still pretty tasty! We also refer to it as 'goop.' They were the best sour cream chicken enchiladas we've ever eaten. I'm not, but I highly considered attending – it's an interesting school! Not a typical recipe for a hot day in Connecticut, but there you go…Delicious! I live in North Texas, and this will definitely be my go-to recipe from now on! These sound so perfectly warm and delicious. Heat each tortilla in a dry griddle until flexible. Hope your tortillas stay whole next time! Anyway thanks for the recipe. Currently in Germany, but my heart and home will always be Texas. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Anne–Greetings to a fellow ‘Roo! I love the regional differences within Tex-Mex–makes our cuisine all the more interesting! every Halloween I make a big batch of my Chicken Enchiladas with Pumpkin Sauce, and just posted the recipe on my site. Not that you need to hear this again…but this was one of my favorite dishes when I lived in Dallas too. Ever since my favorite hole in the wall Mexican restaurant in the suburbs of DFW closed 5 years ago, I have been craving their Sour Cream Chicken Enchiladas something fierce! When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. My sister recommend your site to me and I am thrilled. Can't wait! Thanks for another great recipe. While I was growing up, Mexican food on the weekends was a given. Pretty close to how my mother taught me how to make these. Would you like more Homesick Texan? Nothing better for dinner. Spoon about 1/3 cup chicken mixture down center of each tortilla. We used Trader Joe's salsa verde sauce in place of fresh tomatillos which made this recipe so much easier. Thank you! Roast a whole chicken. Could drink it by the gallon! 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!). Keep up the good work! Every time I give out the recipe someone has a great idea to improve it! We hadn't any serrano peppers, so I used jalapeno, and we also had some fancy chile Monterey Jack that we tried. I'll bet the tomatillos do make a big difference! Haha Garcia’s was a favorite growing up in Sherman, but I’ve been to them all! This looks good and tasteful.Thanks for sharing this recipe I will make this one this weekend where my friends and I will be having a dinner on my house.____Gratitude is the sign of noble souls. It was basically just the chicken broth thickened with sour cream. Continue cooking until flour is cooked and slightly thickened. I’m holding out hope that one day the Latino Market in Paris will carry a soft Mexican cheese that melts. Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. I am currently a homesick Texan myself–attending college in Baltimore, but missing my dear El Paso. I grew up in Denison and these were my standard order as a kid at La Mesa or Garcia's! While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. My husband and I enjoyed them for dinner and lunch the next day! Thank you for sharing your recipe. Then, sprinkle 1/2 of the sharp cheddar cheese on … I didn't have tomatillos on hand, but I did have access to home grown tomatoes, chili peppers and some lemon juice, which I blitzed together first. It looked a little bleh for a moment. Spoon remaining sour cream … I made these tonight for a family dinner and they were a huge hit. Tasty–I am indeed an AC alum. Those are the babies that turned me into a Tex-Mex junkie at the age of 5! Except for a few years when I was in Dallas in the late 70’s I have been away all my adult life. Wine, lemon/lime, vinegar. We were in TX the last 12 years, and are in Canada now. The ONLY sour cream that we ever used was a dollop on top of served enchiladas along with sprinkling of chopped cilantro & sliced black olives for garnish. Sauce on bottom of baking dish, followed by layers of tortilla, shredded chicken, shredded cheese, cilantro, chopped onion (optional) amd sauce. I like Sherman, in all of it's quiet peacefulness. (And just between you and me–there is nothing wrong with flour tortillas!). Due to the lack of tomatillos and monterey jack cheese in french markets, I substituted regular tomato pulp for the tomatillos, cheddar cheese for monterey jack, and what I think is a jalapeño or the serrano (they just call it "piment" in France, and barely anyone buys them…green peppers are already too spicy). Did you know it? I must say that I love that your recipes are predominately from scratch—makes them healthier and much easier to re-create, especially when American packaged ingredients are not always to hand (or affordable). Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. I use a little bit more flour for the times the sauce needs to be thickened before adding tomatillos. Thanks so much for your blog. I use the chicken stock for the Mexican rice or to sautee the corn tortillas (instead of oil) before making the enchiladas. They will be soft, steaming and pliable. I took another bite. I've made my own Sour Cream Chicken Enchiladas several times and while I have enjoyed them more than what we usually have in restaurants, they've never satisfied me as quite "perfect". They're my husband's favorite comfort food (he grew up in Houston). This homesick Texan really thanks you for tantalizing my senses and reminding me of home! Tommy–What makes you think I don't like salt? And I think a Tex-Mex Christmas is definitely the way to go! Tortillas: I used frozen corn tortillas that we brought back from HEB, so we were in good shape. My great aunt's special ingredient for sour cream chicken enchiladas was rosemary. I had guests over for dinner and doubled the recipe. I do not use the Tomatillos liquid that cooks out in the mixture.. (mom24). I’ve heard the original owner sold the restaurant so don’t know if the food is as fabulous as it used to be. Shredded Chicken 950-1130 cal 8.49 Picadillo Beef 1050-1230 cal 8.59 Braised Pork 1060-1240 cal 8.99 Fajita Chicken 950-1130 cal 9.59 Fajita Steak 1010-1190 cal 9.99 Topped with choice of sour cream, ranchera, queso, chili con carne or creamy tomatillo sauce, pico de gallo & … Thanks so much! The meat is juicer than boneless (even several days later). Katy–I don't remember Garcia's–we used to go to El Rio. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. The first Tex-Mex food I ever liked was Sour Cream Enchiladas. It doesn't take any longer than the frying method. Can't wait to make these enchiladas! MIX 1 cup (250 mL) sour cream, cooked chicken, 1 cup (250 mL) cheese, 1/4 cup (50 mL) salsa, cilantro and cumin. Now I live in Texas (but definitely not the northern part) and I still can't get them at a restaurant here so thanks for the recipe; I'm making these for dinner tonight! Rubberneck–Oh! I eat green sauce on my eggs almost every day, and we were wondering what would life be like without salsa and Tex-Mex. It look amazing. To keep the tortillas from cracking, have a small frying pan filled with a couple 3 or 4 tablespoons of heated corn, grapeseed, or olive oil over meduim heat…I have my casserole dish next to my pan and use tongs to dip each tortilla for about 2-3 seconds each side before moving it to my dish to fill and roll…delicious! It would be considered a casserole to me, not the authentic Green Chicken Enchiladas. Thought it was good to see the others who also posted that they went there in the a... 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