by Kendell 2 Comments
Ok y'all, these Sour Cream Chicken Enchiladas are one of those recipes that you need to keep in your back pocket! The ingredient list is small and the flavor is huge. So easy to throw together and a huge crowd-pleaser. It's full of ingredients that you can keep around so you can make it any time. It's made even easier by using a rotisserie chicken, I like to buy the pulled white meat that Costco sells now. I keep one in the freezer all the time to make soup or enchiladas on the fly.
It's really as simple as mixing your chicken with some chilis and putting it in the tortilla with some cheese and rolling them up. Now the one thing that was a little different for me was that she called for 10-inch tortillas, so I purchased the big burrito size tortillas, and this makes for only about 8-10 big enchiladas. That is really the equivalent of 16-20 regular-sized ones. If you want to make them out of regular taco-sized you could, I think that is how I will do the next time. It will make them easier to handle when making and I like the smaller size better for eating and reheating.
Now this Mexican Rice = PERFECTION!! Even my dad said so, and his mother is Hispanic. There is a big story that he has told my whole life about how when he was going to marry my mother he wanted her to learn to make his mom's rice. She got the recipe and made it, and it wasn't right, he wouldn't eat it. Then they made it side by side thinking it had to be her pots and pans, and it wasn't right, he wouldn't eat it. They determined that it just had to be that little extra saltiness that grandma has that made it just right! SO my entire life, any time my mom made Mexican rice or if we ate at Mexican restaurants, he never ever eats the rice. "It's just not like mom's", he would protest!
Until I made this rice, I have made rice with grandma before and when I told him that this recipe was almost exactly the same as the way she does it, I convinced him to at least try it. That's when we had to pry the pot out of his hands! He said it was just like mom used to make...I don't think I have ever seen him get more excited about something.
Now my secret while making this is that Ideviatedfrom the recipe, not completely but just a little. I decided to make this on the fly, my sister said we needed something to go with dinner so I threw this together. I only had a red onion so that's what I used, and I used Basmati Rice because that's what I keep in the house. It has the lowest levels of arsenic of all rice's so that's what I use almost exclusively, now don't worry, all rice has some level of arsenic, not enough to harm you unless you eat like a hundred pounds in 1 sitting. I think this was the key is long grain rice with a low starch level. I also made mine in my fa*gor Pressure Cooker (link below) and I think that helps as well. I love being able to make it in there, I was about to sauté my vegetables and brown my rice just before making and then the way it cooks the rice is perfect.
I was so surprised, it has been requested many times since the first time I made it. Mexican food is our quick and easy go-to staple so I think I will be memorizing this recipe. I'd love to hear your stories of things you have made that bring you right back to what "Mom used to make", leave me a comment below and I just might be sharing them in the near future.
Until next time, happy cooking!
Kendell
If you watched Joanna makes this recipe on Season 2, Episode 4 of her new cooking show'Magnolia Table with Joanna Gaines'you can get the recipe byCLICKING HERE, she shared it on her blog so you can make it at home!
read my other reviews of s2 episode 4 here...
Cilantro Lime Rice
Fresh Tomato Salsa and Guacamole
Tres Leches Cake
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