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Panchos Sour Cream Enchilada Recipe

Just Mexican Food
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Mexican
Servings 5

Equipment

  • Stove Top
  • Skillet
  • Oven
  • Baking Pan-Non Stick
  • Spatula
  • Cutting board
  • Knife
  • Bowl
  • 1 Gallon Sized Ziploc bag
  • Refrigerator

Ingredients
  

  • 3 Thin Boneless Chicken Breasts- Shredded
  • 1 Onion Diced
  • 1 Can of Diced Green Chili Peppers
  • 1/2 can of Cream of Chicken Soup
  • 8 oz. of Sour Cream
  • Green Onions- Diced Thin
  • 1 Garlic Clove
  • 2 California Bell Peppers
  • 10 Corn Tortillas
  • 2 Cups Mexican Shredded Cheese
  • 1 Cup of Water- You can Substitute water for milk though if you prefer a creamier sauce on top of your Enchiladas.
  • 2 tbs. of chili powder
  • 1 tbs. of cumin powder
  • 1 tsp of salt
  • 2 tsp of garlic powder

Instructions
 

  • After defrosting your chicken breast, shred it into thin slices. Once your chicken breast is shred, take a gallon-sized plastic bag and place the chicken inside. Pour the seasonings and powder into the bag. Fill it with water and massage the seasoning mix into your chicken. Store in the fridge for at least 24 hours before cooking.
  • You can omit this entire step and cook the chicken the same day you marinate it. However, marinating your chicken for 24 hours gives it time to soak in the flavors.
  • During the second step, you should preheat your oven to at least 350 degrees Fahrenheit and cook the shredded chicken on the skillet. Add a little bit of oil and make sure that there is no pink inside! Cut the onion and add it to the skillet for extra flavor and crunch. Add the Chili peppers to the skillet and cook until they are golden.
  • After you let the chicken and vegetable mix cool, you can add chicken to the tortillas and roll them up to make enchiladas. Set them down in the baking pan side by side. Repeat until all 10 are filled with the chicken mix.
  • Add the liquids into one bowl and mix them well. The sour cream and cream of chicken soup should blend together effortlessly. Once the mixture is well blended, you can add it to your baking pan with the enchiladas.
  • Sprinkle shredded cheese on top of your Panchos enchiladas, and bake for twenty minutes. Add a timer so you don't forget!

Notes

Baking your sour cream enchiladas is really easy! Since the tortillas, cheese, and chicken is already cooked, there is no risk of raw food. Instead, you bake the enchilada dish, so the cream of chicken and the sour cream mixture cooks and surrounds the enchiladas.
One tip is to add butter to your mixture. The butter gives the cream that goes on top of your enchiladas a sweet and smooth taste. Instead of overpowering the sour cream flavor, it enhances it by giving it a nicer texture. For people with leftover chicken, enchiladas are a great meal to make with leftover chicken, beef, or pork.
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