Have you ever started to make a recipe, only to realize that you didn’t actually have some of the ingredients you needed to prepare the meal? That’s exactly what happened to me when I started to make these sour cream chicken enchiladas.
Part of the magic of a Pantry Fairy is to be able to look at the resources you have on hand and be able to swap in substitutions to balance out what is missing from the recipe. Here is the process I went through to get the enchiladas made and on the table for dinner.
Chicken – All of my chicken was frozen when I got up in the morning. You can take the frozen chicken, and put it into the crockpot. Add 2 cups of water to keep it moist, and then cook on low for 5-6 hours. Once cooked, simply shred in the crockpot, and it will retain its moisture because of the water.
You can prepare several meals worth of chicken this way on a weekend, and then shred and freeze in portions for use at a later time.
Sour cream – Well… I thought I had sour cream when I started the meal prep, but alas, I didn’t. Did you know you can use plain Greek yogurt as a substitute for the sour cream, and it will achieve the same result?
Green chiles – I love to use green chiles in various casseroles. They add a great flavor to a variety of dishes. However, when I went to grab the can, it was gone. No harm, no foul. I spotted a can of Ro-Tel tomatoes – which also contain green chiles – and substituted that instead. They added the green chile flavor, as well as a pop of color from the tomatoes.
Below, you have the official recipe for the Sour Cream Chicken Enchiladas. But your wheels are also turning about how you can make some adjustments based on what you have on hand. Enjoy!
Sour Cream Chicken Enchiladas
yield: 8 servings prep time: 10 min bake time: 30 min
- 1 1/2 cups shredded cooked chicken
- 1 can cream of mushroom soup
- 1 4 oz can green chiles
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 8 flour tortillas
- Preheat oven to 350. Spray 9×13 pan with nonstick cooking spray.
- Combine chicken, soup, sour cream, green chiles, and 1 cup of cheddar cheese in a large bowl.
- In the center of a flour tortilla, spoon a layer of the filling and roll up.
- Repeat with each tortilla until all are rolled and are in the pan. This should use about half of the filling.
- Using the remaining filling, pour over the enchiladas and spread evenly. Be sure to cover all parts of the tortillas to keep them from drying out.
- Sprinkle cheddar cheese evenly over the top.
- Bake at 350 for 30 min.
What is your favorite way to make enchiladas? Let me know!
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