I absolutely love these enchiladas. A family friend passed along this recipe when I was in high school, and it was love at first sight for me. I used to call this dish my favorite, but I don’t anymore. Now, that’s not because I like it any less… it’s just because I can’t pick a favorite anything. You ask me for a favorite dish, I’ll list several. Favorite movies? I’ll tell you at least ten names. Favorite band? I will be frozen with indecision.
But these enchiladas are in the top 10. I think.
They’re incredibly easy to make, but we make one deviation from the original recipe. The original calls for 1 cup of sour scream and 1 can of cream of chicken soup. The filling won’t be enough that way, but if you change that to 1 1/2 cups sour cream and 1 1/2 cans of cream of chicken soup, it’s perfect. The pictures and the recipe at the end reflect this change.
You’ll need: Tortillas, chicken, onion, cheese, garlic powder, salt, milk, margarine, cream of chicken soup and sour cream.
Start by dicing up your onion.
While you are doing that, you can get your margarine melting in a skillet.
Add the onion to the margarine in the pan.
Followed by the chicken you have cut into bite sized pieces. This is obviously not my entire pound of chicken… don’t be like me. Have all your chicken cut up before you get started.
Cook until the chicken is done, and then remove the chicken from the pan.
Add 1 1/2 cups of sour cream to the pan you cooked the chicken in.
Followed by 1 1/2 cans of cream of chicken soup. Obviously my soup was 2 different brands.
Add 1 teaspoon of garlic powder.
Followed by some salt. I don’t have a measurement here, so I just shook some in and called it good.
Stir until well combined.
Reserve one cup of your sour cream and soup mixture.
Then return the chicken to what’s left in the pan.
Stir to coat the chicken.
Then add 1 cup of cheese, and stir that in.
Spoon chicken mixture into the center of a tortilla.
Roll up the tortilla and place seam side down in a 9×13 pan. If you look closely, you can tell that I was struggling with the softness of these tortillas and kept ripping holes in them.
You’re supposed to be able to come up with 8 enchiladas, but I usually run out of filling after 7, unless I’ve been skimping.
Return the reserved mixture to the pan, and add a little milk, if necessary, to thin it out. Then pour it on top of the enchiladas in the pan.
Sprinkle cheese on top.
Bake at 350 for approximately 30 minutes. Mmmmm! Delicious! I’d tell you what to serve them with, but I’m lazy and generally serve them with NOTHING. And they’re still good
Creamy Chicken Enchiladas
1 lb chicken
1 stick margarine
1 cup sour cream
1 can cream of chicken soup
1 t. garlic powder
Sautee onion in margarine until onion is clear. Add chicken. Cook until done, approximately 10 minutes. Remove from pan. Add sour cream, chicken soup, garlic powder, and salt to same pan. Reserve 1 cup of mixture. Add chicken to sauce left in pan. Add 1 cup of cheese. Roll in tortillas and place in 9×13 pan. Put reserved mixture back in pan. Add enough milk to thin sauce. Pour over enchiladas. Put 1 cup of cheese on top. Bake at 350 for approximately 30 minutes.