Sour Cream Chicken Enchiladas Recipe

Ingredients
24 oz. Light Sour Cream
1 cup Reduced Sodium Chicken Broth
1 tsp. minced Garlic
1 can Green Chiles
1 Chicken Breast, cooked and shredded or diced (makes about 1.5 cups)
8 oz. Frozen Petite White Corn Kernels
15 oz. Black Beans
2 cups grated Mozzerella Cheese
White Corn Tortillas
Oil

Directions
For Tortillas:
Soften each tortilla in a frying pan by warming in oil over medium heat for a few seconds. Flip the tortilla over when soft, before removing from pan to ensure the other side is also soft. Blot cooked tortillas with paper towels to remove excess oil, if desired.

Chicken Filling

For Chicken Filling:
Cook chicken in a large pan, then remove and shred or dice. In the same pan, combine sour cream, chicken broth, garlic and chiles. Cook and stir over low heat until sour cream is melted. Set aside 1 cup of this roux then add black beans, corn and chicken to the remainder. Cook and stir until all ingredients are warm and bubbly (about 10 minutes). Turn off heat. Add cheese. Stir to combine.

Place a tablespoon of filling into tortilla, then wrap into a cylinder. Place seam side down in pan. Spread reserved roux over each layer of wrapped tortillas. Cover pan with aluminum foil. Bake at 350 degrees F for 20 minutes.

***
This recipe is a modification. The original recipe calls for flour tortillas, which get gooey when cooked in the cream sauce. I prefer corn tortillas that do not get soggy as quickly. In addition, the original uses the cheese as a topping for the enchiladas rather than a filling and does not include either corn or beans at all. I like my recipe better (obviously). It is pretty easy to make the filling in a big batch and freeze it, then pull it out all ready to go when you want to make just a few enchiladas for a quick meal.

One really cool thing about this recipe is that it requires very few dishes if prepared in order and in a large enough frying pan.

Smaller Portions for Singles
Because I only cook for myself and my daughter, what I like to do with this recipe is make up a full batch of filling and freeze it into smaller portions. Then, when I want enchiladas for dinner all I have to do is thaw the filling, wrap the tortillas and bake.