I am so excited to be joining in on this week’s recipe hop. I am ALWAYS in search of some delicious, easy and budget friendly recipes for dinner around here, so I am SO glad that Marty decided we needed to do a fun recipe share. 🙂 Do you cook dinner every night? I used to be super diligent about cooking at home, and as the kids have gotten older and schedules have gotten crazier, we find ourselves eating out more and more. This last many months has been a great re-set for our family with lots of time together and at home, we have started cooking a lot more. For the first few months of the pandemic, we didn’t eat one meal out. It was a record for us! Many of you know that Andy left for a mission in September. I tried working with him on things to cook, but I also decided it would be fun to make some recipe videos for him so he could cook along with me. This Green Chile Sour Cream Chicken Enchilada recipe was his number one request, he loves them SO much! This enchilada recipe is SO easy anyone can make it…trust me…if an 18 year old boy that has never lived away from home before can make them, so can you! 😉
I am going to get hungry just talking about these creamy, delicious enchiladas. I usually make two pans of these because they disappear so quickly in our house. We love to serve them with rice and beans and on Andy’s birthday (he always requests these on his birthday!) I make his favorite Tres Leches cake for dessert.
When it comes to the chicken in these enchiladas, I like to use a rotisserie chicken from Costco for the meat. They are so inexpensive, and the meat tastes amazing, so it just makes these even yummier and faster to make! For $5 you get plenty of meat for these enchiladas…and it’s already cooked! You cannot beat that!
When I use the rotisserie chicken instead of boiling and shredding my own chicken breasts, I just pull it off the bone and cube the meat quickly before mixing it in with the cheese and chiles to make the filling.
We prefer Las Palmas green enchilada sauce, but you can use any green sauce that you like. Instead of greasing my pan, I just add a few tablespoons to the bottom of the pan before I layer in the enchiladas. I’m extra lazy and like to use disposable pans so I don’t even have to do dishes! 😉
These Green Chile Sour Cream Chicken Enchiladas are great for a crowd! We had four hungry teenage boys staying with us for a week this last summer and I was able to make the enchiladas before we left for a day of boating (I left the sauce and cheese off of the top until I was ready to bake). I simply popped them in the fridge while were gone, and once we got home I poured the enchilada sauce on top, added the cheese and put them right in the oven. They needed to cook for just a bit longer since they started out cold, but it was so nice to not have to make dinner after a long day on the lake.
I don’t know about the people in your house, but my people are super finicky about left overs. They hardly get eaten unless they re-heat and taste as good on day 2 as they did the night before. Well, these enchiladas re-heat wonderfully! We don’t have any complaints when it’s time for leftovers with these! 🙂
If you have a few extra minutes I highly recommend whipping up this amazing Salsa Fresca to serve with the Green Chile Sour Cream Chicken Enchiladas. The freshness of the salsa with the creamy enchiladas is perfection!
Alright, are you ready for this delicious recipe? Here you go! 🙂
To make spreading sour cream on to tortillas even easier, put it in a quart sized ziploc bag and use it like a piping bag to squeeze it into each tortilla. I like to broil the enchiladas for just a minute at the end of the baking tine to get the cheese nice and bubbly and a bit brown on the edges on top. Watch it closely though if you are going to broil them because they can burn quickly! I serve these with some fresh salsa and a little bit more sour cream.
To make spreading sour cream on to tortillas even easier, put it in a quart sized ziploc bag and use it like a piping bag to squeeze it into each tortilla.
I like to broil the enchiladas for just a minute at the end of the baking tine to get the cheese nice and bubbly and a bit brown on the edges on top. Watch it closely though if you are going to broil them because they can burn quickly!
I serve these with some fresh salsa and a little bit more sour cream.
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Have fun hopping around and enjoying all of the other amazing recipes!