Another blast from the past!! Again, this is one I make quite often. I have varied it from time to time, but the basic recipe stays the same. Easy to make, and yummy to eat!!
Sour Cream Cheese Chicken Enchiladas
10 four tortillas
4 chicken breasts
Lowery’s season salt
1/2 stick butter
1 med. onion, chopped
1/2 can Ro-tel tomatoes
1 8oz package cream cheese
1/2 cup sour cream
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup whipping cream
salt and pepper to taste
In a greased, cast iron skillet (and let me just say, if you don’t have a cast iron skillet, just use what you have! I love my cast iron skillet and use it any time I need a skillet), on medium high, cook the chicken, seasoning with Lowery’s season salt. Place a lid on the skillet and allow the chicken to cook, turning to brown evenly. When done, remove from the skillet and begin to shred or coarsely chop. Add the 1/2 stick of butter, onions, and Ro-tel tomatoes to the skillet. Cook until the onion is done. Add the cream cheese and begin to melt it. When the cream cheese is almost melted, add the sour cream, stirring constantly. Add the chicken to the skillet. Stir to combine.
Grease a 9×13 baking dish. Remove the skillet from heat and begin to spoon the chicken mixture onto a tortilla shell and roll. Place seam side down in the baking dish. Repeat until all the mixture has been used. Sprinkle the cheese over the top, then pour the whipping cream on top. Bake uncovered at 350*F for 30 minutes.
I used jalapeno and cheddar tortilla wraps for an extra kick. There were only 6 in the package, so I used a lot of filling in each shell.
A variation I have made is to put a can of Campbell’s Cream of Chicken/Mushroom soup, undiluted, in with the Ro-tel tomatoes. Makes this mixture very creamy! Also, I add shredded cheese to the chicken mixture inside the tortilla wrap. Then, I top with the remaining chicken mixture, and leave off the whipping cream.
Also, you can use the chicken mixture, if you have any left, as a dip with tortilla chips! Mmmmmmm!!