This blog post is sponsored by Hefty. As always all opinions are my own!
Sour Cream Chicken Enchiladas are the perfect weeknight dinner that will gather your family around the table. These enchiladas are made with flour tortillas, instead of traditionally used corn tortillas, and are stuffed with shredded chicken mixed with cream of chicken soup, sour cream, and cheese. The whole dish is topped with cheese and spicy green chile sauce! It’s packed with flavor and the perfect dish for your family!
Growing up, our family dinners were a big deal. Especially as a younger child, I can’t recall many nights where we went out to dinner or ate in front of the television.
My mom was almost always the one who cooked dinner every night and I remember how frequently she poured a lot of time into serving our family dinner.
Family dinners were never really a quick thing we just checked off of the to do list. We often sat around the table for hours discussing what was going on in school, around the world, or in our family. Going out to eat, it was no different.
As I grew up watching my mom serve our family in that way, I knew that would become a part of my life someday when I had a family of my own to care for, even though I could hardly cook a thing when I did get married.
With the exception of holidays, I don’t remember spending a lot of time helping in the kitchen other than setting the table or the occasional helping to chop vegetables. But as a (married) adult, I had the opportunity to live with my parents again, this time with a much greater appreciation for cooking and serving a meal to the family.
Having that time as an adult, I found it much easier to reflect on the things my mom did as she was preparing for dinner that made dinnertime less chaotic and post-dinner clean up a breeze.
My mom and I are both admittedly messy cooks. But one thing my mom definitely does a great job of during dinner time prep is cleaning as she goes. She and I both love to have a trash bowl where we can toss veggie scraps or other miscellaneous trash items while we are cooking.
Then once the bowl is full or we are done with our prep work, we can toss the trash bowl items right into the trash can lined with Hefty’s Ultra Strong Trash Bags.
These trash bags are the strongest and have ARM & HAMMER patented odor neutralizer to keep the trash smell in the trash can, which is 100% necessary when cooking or dealing with little ones in diapers.
One thing I’ve learned over the first almost 10 years of being an adult is that not everyone enjoys cooking or providing meals for their family. For some people, it’s truly out of necessity because people have to eat.
I know for my mom, it wasn’t always easy. My brother and I were impossibly picky eaters and my dad has been on every diet known to man. But without fail, every night my mom always figured out some way to feed us all.
So for this Mother’s Day I’m sharing this Sour Cream Chicken Enchilada recipe in honor of my mom and the other Ultra Strong mamasout there who do hard things in order to serve their families.
I hope this recipe will be an excuse for your family to slow down and enjoy each other’s company around the table.
- 2 chicken breasts, slow cooked and shredded
- 1 cup sour cream
- 1 10.5 ounce can cream of chicken soup
- 1 ½ cups shredded Mexican cheese, divided
- 1 ½ cups of green chile sauce or diced green chile (add more for spicier enchiladas)
- 10 small flour tortillas
- Cooking spray
- In a crock pot, line or spray crock pot then add the two chicken breasts. Cover chicken breasts with water (or I love to use this salsa verde chicken recipe in these enchiladas). Cook chicken for at least 4 hours on low.
- Preheat oven to 350, spray a 9x13 pan.
- Mix together sour cream, cream of chicken soup, ½ cup cheese and ½ cup green chile in a large mixing bowl.
- Add chicken, toss to coat.
- Spray both sides of tortilla with cooking spray and microwave the tortillas for 15-20 seconds. This keeps them soft while baking!
- Spoon chicken mixture down the center of the tortilla (you'll want your mixture to be about two inches wide to leave a little space at the top and bottom of each tortilla), roll tortilla (like a burrito) and place into pan. Continue with remaining tortillas.
- Top enchiladas with remaining cheese and green chiles.
- Bake for approximately 25 minutes or until cheese is melted.
Pro tip:?Make your chicken the day before (or overnight) to save time and make the dinner process easier!
This blog post is sponsored by Hefty?. As always all opinions are my own!