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El Chico sour cream chicken enchiladas

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  • El Chico sour cream chicken enchiladas

    Does anyone have a recipe for the sour cream sauce and the chicken filling? It is my absolute favorite

  • #2
    Re: El Chico sour cream chicken enchiladas

    This is not it.........but sounds delish. I searched everywhere for El Chico and came up empty handed.

    Sour Cream Chicken Enchiladas
    This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
    •2 tablespoons olive or canola oil
    •1 cup finely chopped onion
    •3 cups cooked, shredded chicken
    •1/2 teaspoon salt
    •2 cups shredded Monterey Jack cheese

    •12 corn tortillas
    •1/2 cup shortening, oil or lard (optional)

    •1/4 cup butter
    •1/4 cup all-purpose flour
    •2 cups chicken broth
    •1/2 teaspoon salt
    •1/4 teaspoon white pepper
    •2 cups sour cream
    •1/2 cup (1 4-ounce can) chopped green chiles

    •2 tablespoons chopped cilantro
    Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.

    The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

    The Tortillas: Soften the corn tortillas by
    •Wrapping tightly in plastic wrap and microwaving for 40 seconds,
    •Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
    •Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked.
    Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.

    The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

    Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.


    • #3
      Re: El Chico sour cream chicken enchiladas

      It sounds really good and I'll give it a try and post soon as i make it, Thank u so much.


      • #4
        Re: El Chico sour cream chicken enchiladas

        YEAH! They look really good. I also have a recipe for 3 cheese chix enchiladas if you want me to bump it. Also...welcome to CK!


        • #5
          Re: El Chico sour cream chicken enchiladas

          Sounds great, I would love to try , ty for the welcome, I love it here


          • #6
            Re: El Chico sour cream chicken enchiladas



            These are undoubtably the BEST enchiladas ever (in our opinion anyway!). I created this recipe in search of something "out of this world", and it is!


            1/3 cup vegetable oil

            8 corn tortillas (6-inch)

            1 can (10 ounces) enchilada sauce

            4 ounces cream cheese

            3/4 cup sour cream

            1/4 tsp. salt

            1/4 tsp. ground cumin

            1/4 tsp. pepper

            2 cups shredded chicken

            2 cups (8 ounces) shredded Monterey Jack cheese, divided

            1 cup (4 ounces) shredded Cheddar cheese

            1/4 cup chopped green onions

            Sour cream



            1. Heat oven to 350°.

            2. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside.

            3. In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup Monterey Jack cheese, Cheddar cheese and green onions.

            4. Pour enchilada sauce in shallow dish (pie plate works well). Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in a lightly greased 13x9-inch baking dish. Cover with remaining enchilada sauce.

            5. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired. Yield: 4 servings.



            • #7
              Re: El Chico sour cream chicken enchiladas

              Enchiladas with Sour Cream with Variations to try

              1/2 c. vegetable oil for sautéing
              12 white corn tortillas –can use floured but corn is the real way
              12 ozs. Monterey Jack cheese Mexican Blend or Aisago shredded
              4 ozs. queso fresco grated (about 1 cup for garnish or use goats cheese
              1 c. onion finely chopped or to your liking
              1/2 c. cilantro leaves fresh chop

              1 c. crema fresca or sour cream
              green onions ñ stems diced

              Favorite enchilada sauce or make UR own with dried chile pods ñ more

              Preheat oven 300° F.
              Heat oil in a sauté pan over medium high heat.
              Dip corn or floured tortillas in favorite or homemade *enchilada sauce- then cook briefly in the hot oil (no more than 5 seconds on each side - they will be too hard
              Dip in sauce
              Place each tortilla on flat surface or dish to fill ñ roll ñ than into baking dish or baking pan with little enchilada sauce on bottom on baking dish or pan. See next sentence for filling
              Sprinkle Monterey Jack cheese or other cheeses together with chopped onions ñ place in the enchiladas (slightly off center-roll up snugly place seam side down in baking dish or pan as mentioned above with sauce placing enchilada side by side tightly.
              Sprinkle more cheese over top of all
              Heat in oven until cheese melts ñ heated through ñ bubbly.
              Garnish enchiladas with queso fresco- green onions chopped- cilantro and a dollop of crema fresco- or sour cream
              Makes a dozen enchiladas
              Notes~ add shredded chicken to the cheese ñ onion with 2 tsps. cumin ñ 1 to 2 T. powder ñ chile powder or add some diced jalapeño’s seeded all mixed together - before filling enchilada’s.
              Little salt if needed ñ dash of garlic granular Walla


              • #8
                Re: El Chico sour cream chicken enchiladas

                All of these are great recipes for chicken enchiladas. When I eat out and enjoy the food, I will pick at the food to try and figure out what the special thing that makes it taste so good. The El Chico chicken enchiladas have their hot sauce mixed with the chicken. So when I make mine, I put about a half a cup of my hot sauce and mix it with the chicken prior to assembling the enchiladas.. This adds the extra flavor to the chicken enchiladas.