My good friend Stacy (My Favorite Recipes) made these amazing enchiladas for me, many years ago. So when I saw that she started a food blog I requested that she post the recipe for those amazing enchiladas that she had made so many years ago. I could only hope that she remembered those yummy cheesy goodness that she called enchiladas. So per my request she posted Creamy Sour cream Chicken Enchiladas. She states on her blog that she got this recipe from a restaurant in Dallas called Durning House, who published their recipes into a cookbook. If ALL the food at Durning House is this good I want to try it handmade by them at their restaurant AND buy their cookbook.
Of course when I saw her posting I just had to make these enchiladas again. However, I changed up the recipe a bit and made mine a little more spicy. Below is my version of the Creamy Sour Cream Chicken Enchiladas; I call them Gooey Cheese and Chicken Enchiladas. If you want the original check out Stacy’s blog, My Favorite Recipes (http://stacysfavorites.blogspot.com/). You will NOT be disappointed in either version!
Gooey Cheese and Chicken Enchiladas
1 (7 oz) can chopped green chilies
2 jalapeños, seeded and diced
½ cup yellow onion, chopped (approximately half of one small onion)
½ cup green onion, chopped
1 (8 oz) package cream cheese, softened
3 cups chicken, cooked and shredded
1 package flour tortillas
1 small can cream of chicken soup
1 teaspoon ground cumin
1 (8 oz) container sour cream
1cup jalapeño jack cheese, shredded and divvied
1 cup sharp cheddar cheese, shredded and divided
1 tablespoon fresh cilantro, diced
In a large bowl mix chilies, jalapenos and both onions. Reserve ¼ cup of this mixture for sauce. Add softened cream cheese and prepared chicken to remaining onion mixture. Mash everything together using fork or the back of a large spoon. Once mixed, spread a generous amount of the chicken mixture into a tortilla. Roll tortilla up and place in a 9×13 inch pan. Repeat until chicken mixture runs out.
Heat cream of chicken soup, cumin, sour cream, and ½ a cup of each of the cheeses; making sure not to boil. When cheeses are melted, stir in cilantro and the reserved ¼ cup of the onion/jalapeño mixture. Pour sauce over prepared enchiladas.
Bake at 300 degrees for 10 minutes. Remove and sprinkle with remaining ½ cup of jalapeño jack and shard cheddar cheeses. Place back in the oven and bake for 5 more minutes- until cheese is melted and sauce is hot and bubbly. Makes about 12 enchiladas.
*****Can be made ahead of time and refrigerated; for this add 10 minutes to the baking time. Rotisserie chicken can be used for your convince.
The next thing I must work on is my food photography skills. I have always seen beautiful pictures of food in magazines, on blogs, and on restaurant menus. The photographers make the food look so delicious you can ‘smell’ it in front of you. Unfortunately I don’t have a fancy, super expensive camera. So I hope that I can learn how to take pictures of food so that when you see them you can actually ‘smell’ the food. I know a picture is worth a thousand words; so hopefully I am not making my delicious food look bad by my lack of skill with the camera.