Sour Cream Enchilada served with Corn Chowder

I don’t make a lot of recipes that call for three cans of anything, but I decided to make an exception since these looked so good.  I did go with some different brands using some Pacific Natural Foods for the Cream of Chicken and Muir Glen Organics for the tomato and chilies.

The sauce in this recipe can be reduced by half since you really don’t need such a thick layer of it as it is presented in the source recipe.  Also, note the author’s comment, to stir the sour cream, cream of chicken and cilantro mixture regularly to keep a smooth texture.

You need about half the amount of shredded cheese too. Making these minor changes will make it slightly lighter, but this is sour cream enchiladas. No one is pretending this is a healthy choice.

The chicken mixture can also skip canned green chilies and substitute fresh chilies, preferably 1 serrano or 1 hatch chile, seeded and washed then finely diced.

Preparation is easy. Look for some decent locally made tortillas from a Mexican market, taqueria, or Farmers’ Market if available in your area.

The lesser amount of sour cream sauce and cheese will look something like this. I had ran out of tortillas, only making 5 enchiladas due to the boys and I eating a couple tortillas the day before I finally got around to making this dish.

This is definitely a dish worth trying with or without my edits. I don’t even particularly care for enchiladas but these were quite delicious and simple to make.

For the full recipe: Skinny Sour Cream Enchiladas.