These mild and creamy chicken enchiladas can be on your table within half an hour, thanks to using rotisserie roasted chicken as a great shortcut. The deliciousness of these enchiladas is all down to a simple yet unctuous sauce, made with sour cream and cheese. What more could you want?
When I made them, I kept thinking that more ingredients would be needed, such as garlic, cumin or lime juice – all things you would associate with Mexican-American food. But the flavours are so lovely and work so well together on their own, that nothing else is needed. Not even a garnish of coriander (cilantro). Some would say that herb has been over-used in recent years. I know I’ve been guilty!
When making beef enchiladas, I always use a classic red enchilada sauce, but its a nice change to have chicken enchiladas made with this white sour cream sauce. And kids love the mild and creamy taste. The main elements of this dish include some of my three year old’s very favourite foods: flour tortillas, cheese and chicken. And my baby went wild for these! This is the perfect food for little teeth-less gums to gnaw on: an interesting texture for him to explore, that is still soft but not a pureed mush.
In America, I would add a jar of mild green chiles to the chicken mixture, but I haven’t been able to find those easily in Australia. Pickled jalepenos work very well as an accompaniment, for those who like heat.
- ½ a shredded rotisserie chicken
- 250g / 1 cup lite sour cream
- 1 white onion
- 1 green capsicum (bell pepper)
- 8 large or 12 mini tortillas
- 1 cup grated cheese
- 1.5 cups chicken stock
- 1 tablespoon butter
- 1 tablespoon flour
- olive oil, salt and pepper
- Heat a tablespoon of olive oil in a pan. Sweat the onion and capsicum until soft, about 5 minutes.
- Take off the heat and add the shredded chicken and half the sour cream and half of the cheese. Season with salt and pepper to taste. Mix well.
- Fill each tortilla with the mixture. Keep going until all the filling is gone.
- In the same pan, heat the butter and flour together to make a roux.
- Add ⅓cup of the chicken stock at a time and stir after each ladle to incorporate.
- Add the rest of the sour cream and stir well. Take off the heat.
- Pour the sauce over the chicken enchiladas. Sprinkle the remaining cheese on top.
- Put under the grill for 10 minutes or until bubbling,crispy at the edges and heated through.
Serve with some pickled jalepenos on the side for those that want some heat.