Have you all checked out Pinterest yet? Seriously, AWESOME!
Anywho…..this recipe is all over Pinterest and has brought in over 300,000 views on my blog! Isnt that so crazy. Well, it must be a good recipe. I think it is awesome and I love the flavor and how fast I can whip it up with 2 kids in the kitchen.
Give it a try. Go on. You know you are curious what hundreds of thousands are cooking
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Drool Drool Slurp Slurp. (Excuse me)
*UPDATED 8/22/12*
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. :) Enjoy the recipe!
1. This recipe calls for diced green chilies. Don't let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)
And I'm one of your many admirers! Keep up the good work and give me more to PIN and use!
ReplyDeleteYUM! Could I try pepper jack? Give it a little kick do ya think?
ReplyDeleteYes! That would give it a little kick, and I bet it would taste really good
ReplyDeleteI also found you on Pinterest and loved this recipe. Also tried the slushburgers. But the one that stole the show has been the Italian Chicken and mushrooms. Even my 7 year old has been telling people about it!! I am now a loyal follower. Great job... and THANK YOU! Miss
ReplyDeletehow do you make the chicken?
ReplyDeleteJoyful Momma, have your ever made two batches and put one in the freezer? I'm planning on making this tomorrow and thought I'd double it. Was wondering if it froze well.
ReplyDelete5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
DeleteIm just boiling my chicken..in the process of making it now :)
ReplyDeleteDue to my cholesterol levels and high blood pressure, I made it with fat free sour cream, reduced fat cheddar cheese (they didn't have jack), whole wheat tortillas and low sodium chicken broth! Couldn't figure out how to skip the butter, as you need to make a roux base for the sauce, but they were still yummy-delish! Thanks so much for sharing - it was great!
ReplyDeleteIt also looks like it'll be really simple to swap out a couple ingredients to make it Gluten Free.
ReplyDeleteanniemon, I've made this before. Try using olive oil instead of butter. Booklogged, yes, you should be able to freeze it, if you don't add the sauce when you freeze it. Add it after you pull it out, and check every 10 minutes after the initial bake time, until the cheese is bubbly.
ReplyDeletePinterest is so interesting at how many people connect. Congratulations on going viral.
We will be having these for dinner SO soon! Can't wait to try! YUM!!!!!!
ReplyDeleteVisit my blog: www.welcometomontalvocountry.blogspot.com
Pintrest is so crazy. My recipe went viral as well and i thought it was a typo when I saw 17,000 hits on my recipe.
ReplyDeletehttp://thriftywithtriplets.blogspot.com/2011/09/winner-winner-chicken-dinner-and-some.html
I cant imagine 300,000 hits. Must be something about recipes with melty cheese :)
I found this on Pinterest. I am now a follower, and hope you will drop by my blog for a visit...and join mine as well!
ReplyDeleteDo you prefer to use flour or corn tortillas?
ReplyDeleteI grew up on this particular dish and I have to say it really is AMAZING! The only difference between yours and mine is the addition of black olives and Extra Hot La Victoria Green Chile Salsa.
ReplyDeleteSeveral years ago, I tried making this with flour tortillas and it is NOT good. Don't even bother trying it. Trust me. It's gross.
Also, if you're really lazy, layer this like a lasagna instead of rolling individually. This freezes really well, too!
WOW!! Found this via Pinterest and made them for the first time tonight. One word: FAN-FREAKIN-TASTIC!! I used flour tortillas and it was great...will definitely be making these again, and again, and again :) Thank you SO much for sharing!!
ReplyDeleteCan't wait to try these tomorrow! Sound delish! Thanks for sharing!!!!
ReplyDeleteI found this recipe on Pinterest, tried it, and the family LOVED it! Even my picky almost 4 year old son loves it! We're having it again for dinner tonight.
ReplyDeleteI found this recipe on Pinterest. I made it tonight. It was WONDERFUL!! My kids loved it too. I used hamburger because that is what I had thawed out and pepperjack cheese. It was so easy!! We will def be having these again!! Thank you sooooo Very much!!
ReplyDeleteok... i literally Just made this for dinner tonight! i changed up things a little but it was awesome... i used corn tortillas and make sure you warm them first or else they will completely fall apart when you try to roll them. also, be quick when rolling them and placing them in the dish...they will cool and start to fall apart. i added chopped yellow onions and salsa verde to the chicken and cheese mixture. i also added some spices to the mixture (dash of cumin, chili powder, onion powder, and garlic powder)
ReplyDeleteMaking this tomorrow. Can't wait!
ReplyDeleteMaking this tonight. Did you season this with anything?
ReplyDeleteI am trying this recipe tonight!!!! I can't believe how many times I've seen this on Pinterest!!! Looks sooooo good!
ReplyDeleteCan I make these the day before????
ReplyDeleteGreat work and great ideas to learn about some delicious recipes. granite rockville
ReplyDeleteI made these on 1/23/12 and I loved the roux sauce that gets poured over the enchiladas but honestly I found them to be a bit bland. Will definitely make them again but throw in some oregano, cumin and cayenne pepper next time. I think I'll garnish with green onion as well.
ReplyDeleteThanks for the great recipe ...will be following your blog from now on =D
Made these tonight with the hot canned chilles (they weren't bland at all Jess), but I did skip the broil part because I like cheese gooey. I must tell you my entire family scarfed it down eagerly! Thank you Joyful Momma & Pinterest!!!
ReplyDeleteMay be a dumb question but I want to make these for my girlfriend tonight, u say bake for 22 minutes then high broiled for 3, so do i leave them in the oven and turn it to high broil and time it for 3 minutes or do I take them out and wait til its heated to high broil then put them back in for 3 minutes
ReplyDeleteI just leave them in and turn on high broil and just cook for 3 minutes. Enjoy!
DeleteThanks for the quick reply. Now im going to make them for lunch instead. Does it matter glass pan or metal? In your picture it looks glass
DeleteThis recipe is wonderfully simple and very very yummy. Made it tonight and have printed it out for a definite repeat dish. I used a rotisserie chicken - fast, simple and delicious!
ReplyDeleteMade them last night. It was a hit!! Thank you
ReplyDeleteI cant wait to make these...do you have a printer friendly recipe...i tried to print and its printing everything...(all comments )
ReplyDeletewhat kind of flour? self-rising? all purpose? Can I substitute the green chilies for something else? Like Onions?
ReplyDeleteMy husband and i loved these! I always make red sauce enchiladas, but now i can change it up! thanks for sharing :)
ReplyDeleteThis is a great recipe, and my kiddos love it so that is a plus! I use half greek yogurt and half sour cream - next time I am going to try all greek yogurt. I also use a 7oz can of green chilis. I also didn't have time to roll out the tortillas, so I made layers out of the tortillas and chicken mixture - I am sure it will turn out great! Thanks for the great recipe and a staple to our weeknight meals!
ReplyDeleteThis is a classic from the red plaid Better Homes and Gardens Cookbook.
ReplyDeleteGone Viral is right! Too cool, I actually made this for dinner tonight. NOT to brag about myself but I am pretty good when it comes to making enchiladas. My husband, other family and neighbors rave about them. Tonight, however, my husband raved about these! HAHA. I did make a few minor changes but nothing major. This gives me more options to the enchilada variations in my house. THANK YOU!
ReplyDeleteI found this on Pinterest and just HAD to try them! My sister and I teamed up and made them for "New Food" night. Drool with a capital drip! I think we probably used more chicken than called for and made an oopsy and added both cups of cheese to the chicken so then we just grated more on top and it was fine. I also couldn't find green chilies so I substituted salsa verde and it was scrumptious! To tell the truth, I used green chilies the next time and discovered that we prefer them with salsa verde instead. I am so happy you shared this, it has already made it onto my staple recipe list!
ReplyDeleteI also found this on Pinterest! They're in the oven right now! :)
ReplyDeleteI am making these for dinner tonight, I am not a cook and this was VERY easy, oh and I found this on Pinterest too
ReplyDeleteI love how easy this recipe is! Making a meal plan now and we will be having them Monday. FYI, I also found you via Pinterest. :-) Can't wait to try it!!
ReplyDeleteYahoo for Pinterest! It always leads me to new, cool and DELICIOUS things! LOL. I'm cooking this right now, I did make one alterations since I only have canned chicken I'm trying it with that (hopefully it turns out okay, >.<) This recipe was super fast and easy to make! If it tastes as good as it looks then it will be going into my recipe box for sure! If its a bit off then I'll try again when I have real chicken and see if it helps, I'm sure it would!
ReplyDeleteI would like to comment on this to say that not only did it work with the canned chicken, but it tasted amazing! So if you are trying to save money or don't have the time to cook chicken (or shred a rotisserie one) then it works great to use the canned variety!
DeleteI made this for my hubby today and it was fantastic! Used rotisserie chicken, and cooked it with two packages of taco seasoning before stuffing into tortillas. Also used pepper jack. THANK YOU!!!
ReplyDeleteI've made these several times.. they made me like sour cream chicken enchiladas for the first time... since making them I've tried a variety of restaurant made ones and none are as good as this. y.u.m.!!!
ReplyDeleteCooking this now to take to my hubby at work for his lunch! I added a little bit of salsa to the sauce and taco cheese too. (I had taco cheese I didn't want to go bad) Hopefully, it's good! Sure smells good!
ReplyDelete