You may recall that I mentioned we grilled some extra chicken the other night. Well, we transformed it into the best chicken enchiladas we’ve ever made courtesy of The Homesick Texan. Lisa explains that these were inspired by a restaurant she frequented in north Texas during college. I went to college in north Texas, too – the University of Dallas, to be exact, but don’t ever remember having Mexican food that was this good!
 |
| Fresh Tomatillos |
We were basically true to the recipe with a few exceptions:
1. We already had cooked Chicken, so just cut it into thin strips.
2. I roasted the Serrano Chiles with the Tomatillos to lessen their heat a little bit.
3. We added the Onions to the sauce because I don’t really like raw onions in my enchiladas.
4. We used an immersion blender instead of a stand blender.
5. I used a 4-cheese Mexican Blend from Kraft instead of all Jack Cheese.
 |
| Blending the roasted Tomatillos into the Sour Cream Sauce |
6. We made 2 pans of 6 enchiladas and froze one – I’m sure it won’t be in the freezer for long!
That’s it – they were absolutely incredible. The flavor combination was amazing! They’d be great to make ahead of time for company, too. These will become a staple in our house. We’d also like to try them with seafood.
 |
| Just one more, then ready to be topped with sauce! |
 |
| We enjoyed these with Sangria over crushed ice |
¡Buen provecho!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
I love enchiladas and these sound like a definite hit, the sauce sounds delicious with the tomatillos.
I love chicken enchiladas – the roasted peppers sound incredible!
I would love to have a couple batches of these in the freezer.
I love this chicken enchilada recipe, especially like to use tomatillos;-)
That looks wonderful — I only started using tomatillos a few months ago. I can’t always count on finding them back here in Pennsylvania. When I do, I adjust my menu planning. Next time, Ill have these chicken enchiladas.
Probably the only reason I’m looking forward to cooler weather is to make dishes like this! Your enchiladas look amazing, Susan!
I could easily make both your delicious chicken recipes, freezing the leftovers in smaller portions. This is the combo info and ideas I need now. Susan, of all my many character flaws, jealousy is not one of them. But, I have to admit being green with envy over your gardens, fruit trees, and, so much fun, grape vines. Once an Iowa gardener, always a gardener, and I even made it work, to some extent, in the high country of Colorado when we had a home and lots of land. But, my gardening days are over so I will reading with pleasure about how you use your garden’s bounty in all your menu preparations. Still green, however. Love P. Gregory but behind on reading her. Thanks for the reminding me how much I like her.
I haven’t had sour cream chicken enchiladas in forever … These look so scrumptious & I’m craving them for breakfast now 🙂
This sounds delicious and would certainly take care of my constant craving for Mexican food. I make chicken intentionally to use in other dishes and here’s another great way to use it. Thanks!
Sam
Sounds so yummy, can’t wait to try it! We love enchiladas!! Thanks!