Sour Cream Enchiladas (For Parents of Picky Eaters!!!!)

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Parents, do you have little dinnertime tyrants dictating what is....and what is NOT for dinner? No more! It's time to take back the dinner table with this complaint-free meal solution both the kids and the grownups will love!

My Sour Cream Enchiladas are stuffed with shredded chicken and cheese, and topped off with a tangy sour cream enchilada sauce infused with the flavor of fresh jalapenos and cilantro! Then, the whole enchilada casserole gets topped off with Monterey Jack cheese and baked until bubbly and absolutely irresistible!

The only problem? My kids won't touch a creamy enchilada sauce under ANY circumstances. So I've come up with a ridiculously simple dinnertime solution so us grownups can eat our enchiladas and have a peaceful and enjoyable family dinner too!

The first thing you'll want to do is bake some chicken! This is the recipe I used for my filling and for the kids!

You'll want about 2 large breasts for the enchilada filling and plan to bake an extra chicken breast for every 2 kids at the dinner table! You can double the recipe below as needed and use the same bake time. Just be sure not to overcrowd the pan.

Ingredients
1 pound boneless, skinless chicken breasts (about 2-3 breasts)
1 tablespoon oil
1 1/4 teaspoon Kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon onion powder

Instructions
Preheat oven to 375°. Have ready a rimmed sheet pan topped with an oven-safe baking rack. The rack should fit snugly inside the pan.
Pat chicken breasts dry with a paper towel to absorb excess moisture, allowing for the oil to better adhere to the breast. Drizzle olive oil evenly over the chicken and rub it on both sides.

Season the chicken generously with the seasoning. Evenly massage seasoning onto breasts, and place chicken atop of rack.

Bake for 30-35 minutes (see notes), or until cooked through. Allow to rest about 10 minutes. Serve and enjoy.

Once you have the chicken baked, you can move on to making your enchiladas!

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You can print out the recipe here:

Ingredients
2 tablespoons canola or avocado oil
6 jalapeños, seeded and finely diced
1 shallot, finely diced
2 1/2 tablespoons all-purpose flour
3 cups unsalted chicken broth
3 tablespoons minced cilantro
1 1/2 cup sour cream
2 teaspoons Kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3 cups cooked and shredded chicken
2 cups freshly grated Monterrey Jack cheese, separated
12 corn tortillas

Instructions
Preheat the oven to 400° and have ready a greased casserole dish.

Add oil to a large pan over medium-high heat. Add the jalapeños and sauté for 5-6 minutes, until softened. Add the shallot and sauté 1-2 minutes more. Do not allow the shallot to burn.

Sprinkle the flour over the vegetables and stir to combine. Add the chicken broth one large splash at a time, whisking after each addition. Once the mixture begins to look like pudding, you may add all of the remaining chicken broth and stir. Add minced cilantro and allow the mixture to come to a simmer for about 5 minutes, stirring occasionally.

Remove from the heat and stir in sour cream, Kosher salt, garlic powder, and paprika.

Spoon a thin layer of sauce onto the bottom of the casserole dish. Then, add the shredded chicken, 3/4 cup of Monterrey Jack cheese, and a 1/3 cup sour cream enchilada sauce to a bowl and mix to combine.

To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 45 seconds. Repeat until all of the tortillas are warm and pliable.

Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Top with the remaining sauce, as well as the remaining 1 1/4 cup of shredded cheese. and bake for 10-15 minutes, just until the cheese is melted and bubbly.

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!