Texas Sour Cream Enchiladas

My daughter in law found this one. Originally I think it was for chicken but I am pretty sure you could use any flavorful protein of your choice and it would be goooooood!


4 boneless, skinless chicken breasts or thighs, brisket, pork, fish, etc)
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon canola oil
12 flour tortillas (corn is more traditional I think)
1/2 medium-sized onion, diced
1 cup of something with a touch of sweet, like roasted corn or carrots
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup chopped cilantro, for serving
2 tablespoons unsalted butter
4 Tbs Tame Jalapeno pepper slices diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups sour cream
1 teaspoon ground cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos
Dash of cayenne
Salt and Pepper, to taste


  1. Preheat the oven to 350° F and spray oil on 9×13 baking dish.
  2. Season and cook the protein chosen on each side with the salt and black pepper. I use a cast iron skillet on high heat to sear the color on and then bake in the oven till done. Cooking times will vary depending on what you choose to cook and thickness, etc.
  3. Start the sour cream sauce by melting the butter in a sauce pan on medium-low. Throw in the diced Jalapeños and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat and set aside.
  4. If using fresh tomatillos, place them under the broiler or on a grill cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth.
  5. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
    Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.

Serve warm topped with chopped cilantro