The weather has been damp and chilly here in Iowa, and a warm Mexican flavored meal just hits the spot right now! I was looking through my recipe box lately, and found this recipe that I had cut out from InStyle Magazine almost twenty years ago. I chuckled that I was cutting out recipes and saving them while I was still in college, and it made me realize that even then God had given me a love for cooking.
So, I’ve been making this enchiladas for many years, and they are the best! The sour cream gives them an interesting flavor that is a little more complex than enchiladas with just the red sauce. The cumin adds warmth without too much spicy. And the Monterrey Jack cheese is creamy, melty perfection! And do yourself a favor… start with a Rotisserie chicken! So much less work and time and so much more flavor! (And for some reason, Rotisserie chickens are cheaper than roasting my own…. hmmmm)
This recipe makes two whole pans. I make one for supper and stick one in the freezer. With the holidays right around the corner, it is such a comfort knowing that there is a meal already to go on those busy shopping and baking days.
- 4 C shredded Monterrey Jack cheese, divided
- 2 cans (19 oz each) red enchilada sauce
- 2 cans (4 oz each) chopped green chiles
- 2 C sour cream, divided
- 1 T sugar (or sugar substitute)
- 2 t ground cumin
- 8 C cooked, shredded chicken (from two grocery store Rotisserie chickens)
- 24 flour tortillas (8") (we prefer low-carb tortillas)
- Preheat oven to 400 degrees F.
- In a large bowl, combine 2 C cheese, 1 can enchilada sauce, all green chiles, 1 C sour cream, sugar and cumin.
- Stir in cooked chicken.
- Lightly spray to 13" x 9" baking dishes with nonstick cooking spray. Place one tortilla on a clean work surface. Spread ½ C filling along center of tortilla, gently roll, and place seam-side down in dish. repeat the process until all ingredients have been used.
- Evenly divide the remaining can of enchilada sauce over enchiladas, dot with the remaining C of sour cream, and sprinkle remaining 2 C of cheese over that.
- Bake for 15 min, or until the enchiladas are heated through and bubbling.
Other warm Mexican dishes for these chilly nights:
