Chicken Enchiladas a la Crema

We love enchiladas at our house, so I try to make them every couple of weeks. I love enchiladas because you can do some many different things with them – different meats, no meat, different cheeses, no cheese, flour or corn tortillas. This time I tried my hand at my husband’s favorite order from our local Mexican Restaurant -Chicken Enchiladas a la Crema. It is a sour cream based sauce with a kick of jalapenos. It’s a simple dish, but really a great weeknight meal!

I like to use the burrito sized tortillas and then cut them in half when I serve them. If you want to use a smaller tortillas that’s totally fine, just keep it with flour tortillas for this particular recipe. The flour tortillas absorb the sauce really well while it’s cooking and adds to the dish in a way corn tortillas wouldn’t. I also like a lot of sauce on my enchiladas, so I make a little more than some might. You can cut the sauce amount if you don’t want it totally covered in sauce.

One important thing to do when you are making enchiladas is to make a mental (or literal) snapshot of how you positioned them in the baking dish. This makes serving them up much easier. You want to serve up whole enchiladas and not one that have been demolished by getting cut down the middle.

What’s Mexican #fakeaway without rice and beans? I served up my cheesy beans (pinto beans with cheese, milk, cumin, and chili powder). And I made a simple red rice with rice, tomato sauce, chicken broth, cumin, garlic powder, and chili powder. It makes for a full meal that is sure to fill everyone up!

Now Let’s Get Cookin’!

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Chicken Enchiladas a la Crema

A light sour cream jalapeno sauce over chicken stuffed tortillas!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword Chicken, creamy enchiladas, enchilada recipes, enchiladas, jalapeno, sour cream

Prep Time 15 minutes

Cook Time 45 minutes

Servings 6

Equipment

• 1 13×9 Baking Dish

Ingredients

• 12 Burrito Sized Tortillas
• 1 cup Mexican Blend Cheese finely shredded
• 4 Scallions chopped

For the Chicken

• 1½ lb Chicken Thighs boneless, skinless
• 1 qt Chicken Broth
• 2 tsp Garlic Powder
• 2 tsp Chili Powder
• 2 tsp Cumin

For the Sauce

• 4 tbsp Butter
• 1 tsp Garlic Powder
• 1 tsp Cumin
• 4 tsp Flour
• 2 cups Chicken Broth
• 16 oz Sour Cream
• 1 4oz can Diced Jalapenos

Instructions

• In sauce pan over medium high heat, add all ingredients for chicken. Cook for 20 minutes. Remove chicken to a cutting board and shred or chop.
• Preheat oven to 400degF.
• In another sauce pan over medium heat, add butter, garlic powder, and cumin. Once melted, whisk in flour and cook for 2 minutes. Then add chicken broth and cook for 2 minutes. Next whisk in sour cream. Once combined, add jalapenos and cook for 5 minutes, stirring occasionally.
• Ladle a thin layer of sauce into a 13×9 baking dish. Fill each tortilla with a portion of the cooked chicken and roll it up. Line tortillas up in the baking dish. Poor remaining sauce evenly over top of tortillas. Sprinkle with cheese. Bake in oven for 20 minutes. Sprinkle with scallions as soon as you remove from oven. Let sit at least 5 minutes before serving.