Best 3 Panchos Sour Cream Enchilad Recipes

Indulge in the tantalizing flavors of Pancho's Sour Cream Enchiladas, a dish that seamlessly blends the richness of sour cream with the savory essence of enchiladas. This delectable recipe incorporates tender chicken or beef enveloped in a velvety sour cream sauce, nestled amidst layers of corn tortillas and topped with a symphony of melted cheese. Experience a burst of flavors with each bite, as the tangy sour cream sauce complements the succulent filling, while the melted cheese adds a delightful gooeyness. This culinary masterpiece is a true testament to Mexican cuisine, offering a perfect balance of flavors and textures that will tantalize your taste buds. Embark on a culinary journey with our comprehensive guide, featuring step-by-step instructions and variations to suit your preferences. Discover the secrets behind this beloved dish and elevate your next meal to an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

COPYCAT CANYON CAFE'S PANCHO'S ENCHILADAS

Copycat Canyon Cafe's Pancho's Enchiladas image

Chicken enchiladas are topped with a three-pepper cream sauce and served with a fresh tomato salad, just like the Canyon Cafe in San Antonio serves it!

Provided by sjosie

Time 5h

Yield 8

Number Of Ingredients 25

Ingredients

TOMATO SALAD
1/4 cup unseasoned rice wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped plum tomatoes
1/2 cup sliced green onions
ENCHILADAS
3/4 pound roasted or grilled chicken, shredded
6 tablespoons thinly sliced green onions
8 ounces shredded monterey jack cheese
8 flour tortillas (6- or 8-inch)
THREE-PEPPER CREAM SAUCE
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy whipping cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon chicken base, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon chicken base (see note)
1 tablespoon Dijon mustard, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon Dijon mustard
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon cold water

Steps:

The day before serving the enchiladas, make the tomato salad: In a glass or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper; stir until sugar and salt are dissolved. Add tomatoes and green onions; cover and refrigerate overnight. To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan. In a large bowl, mix together chicken, green onions and cheese. Gently warm tortillas in the microwave or one at a time in a dry skillet. Lay tortillas out on a work surface. Dividing evenly, place about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas; place in the baking pan. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.) Pour about 1-1/2 cups sauce over enchiladas; bake 12 to 18 minutes or until heated through. Top with tomato salad; pass extra sauce at the table. For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper, chicken base and mustard; mix well. When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat. cook's notes Chicken base is concentrated broth or stock sold in the soup aisle of supermarkets. Recipe Source: Canyon Cafe in San Antonio, Texas

Nutrition Facts :

SOUR CREAM ENCHILADAS

Sour Cream Enchiladas image

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Simply Sour Cream Chicken Enchiladas image

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Provided by Debs Recipes

Categories Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Steps:

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies.
Pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3

Tips:

To make the sour cream sauce, mix together sour cream, mayonnaise, chili powder, cumin, salt, and cayenne pepper in a bowl until smooth.
To assemble the enchiladas, spread a thin layer of sour cream sauce in a 9x13 inch baking dish.
Dip each tortilla in the sour cream sauce and then fill it with cheese, chicken, and onions.
Roll up the tortillas and place them seam side down in the baking dish.
Pour the remaining sour cream sauce over the enchiladas and top with cheese.
Bake the enchiladas in a preheated 350°F oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas with your favorite toppings, such as salsa, guacamole, and sour cream.

Conclusion:

Pancho's Sour Cream Enchiladas are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sour cream, cheese, chicken, and onions is sure to please everyone at the table. With a few simple tips, you can make sure that your enchiladas turn out perfect every time. So next time you're looking for a quick and easy meal, give Pancho's Sour Cream Enchiladas a try!