Sour Cream Chicken Enchiladas

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I’ve mentioned before that my Grandma McGee – who we so lovingly called Mamoo – would make my sister and I a special birthday dinner every year when we were at Baylor. Laura’s never-fail choice was always Swiss Steak – not a bad choice, Laura. Mine changed between a couple choices, one of them being Mamoo’s Chicken Enchiladas.

I grew up in Weslaco where there was no shortage of enchiladas that I love.  But there was something so comforting about my grandma’s take on them – no rich meat sauce, chicken instead of the usual beef or plain cheese. She always boiled leg quarters to start and I couldn’t even tell you what her go-to sides were because the enchiladas definitely had my attention.

at baylor

In this current social distancing world, I’ve modified Mamoo’s original recipe just a bit to include things we had on-hand in our kitchen. This is a perfect one to try out for any weeknight meal – give it a shot and let me know what you think! From my kitchen to yours – consider it a hug from a very safe distance 😊


Sour Cream Chicken Enchiladas

Let’s talk chicken.  You can use anything you like here – white meat, dark meat, tenders, a whole chicken, whatever works for you.  You can roast the chicken as I’m going to show you here, boil and pick a whole chicken or leg quarters as we have done before (see Tortilla Soup for an example), or go all-out easy and snag a rotisserie chicken from the store.  If you do start with the cooked chicken, just pick it and set the shredded meat aside.  You can then jump down to cooking the onions to start this recipe!

For our purposes here, we are using a couple chicken breasts so preheat then oven to 450.

Season the chicken on both sides with your desired seasoning and place in a baking dish or on a parchment paper-lined sheet tray.  As I noted in the ingredients list, I’m a fan of the Fiesta Brand fajita seasonings.  We’ve been known to have multiple bottles of their fajita, taco and chili lime seasonings… but they get used for sure! Use whatever you like or whatever you have on hand to give the chicken a little flavor. When all else fails, a little salt, pepper, cumin and paprika would be great!

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Roast the chicken at 450 for 10-15 min, until chicken is cooked through.  If you have a cooking thermometer handy, it should read around 155.  Take the chicken out of the oven and let it rest and cool a bit. 

Reduce the oven temperature to 350 – we’re gonna use it again later for the dish itself.

Pick or shred the chicken and set it aside.  A couple of forks always work well to shred chicken up nicely… but so do your hands!

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Saute the onions in a skillet with a little olive oil until they begin to soften, seasoning them with some salt and pepper.  You can jazz this up a little here if you like – add some bell pepper, poblano pepper, mushrooms, olives, or whatever sounds great to you in a chicken enchilada!  Mamoo’s original version typically had some green bell pepper strips added in here.

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Add about a third of the can of soup (just eyeball it, no need to be precise) and the shredded chicken to the onions. Stir it all together and cook for a few minutes until it is all warmed through and slightly thickened.  Remove the pan from the heat and set it aside.

Mix the rest of the soup, sour cream and milk in a bowl.  Sometimes I add in a little extra black pepper or a shake of hot sauce here as well.

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Spread a couple tablespoons of the sauce in the bottom of a 9×13 baking dish, just to give it a little base. Set the rest of the sauce aside.

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Now, help yourself out a bit and set up a little assembly line.  We’re going to churn out some enchiladas and setting it all up in a row will make it a little easier for you!  From bottom-up we have the tortillas, the chicken mixture, the baking dish with a bottom layer of sauce, the remaining sauce and shredded cheese.

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To make the enchiladas, place a couple tablespoons of the chicken mixture in the center of a tortilla and spread it out across the middle.  Add little more chicken if you need to.  Take the bottom half of the tortilla, cover the chicken then press the chicken down and roll the tortilla up, tucking the bottom of the tortilla into the roll.

Place the roll seam-side-down in the baking dish and continue to fill and roll the rest of the tortillas.

Pour the remaining sauce across the top of the rolled tortillas and sprinkle any remaining chicken mixture across the top.  Or vice versa… I did that a little backwards this time 🤷‍♀️

Sprinkle the shredded cheese on top of the enchiladas. Go as light or heavy on the cheese as you wish!

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Bake at the enchiladas at 350 for 20-25 minutes, just until everything is warmed through.  Then broil the dish for a few minutes to brown the top of the cheese – because who doesn’t like browned cheese?!

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Let the dish sit a bit before you attempt to scoop some out on a plate – you’ll be glad you did!  Sprinkle some of that chopped cilantro on top for a little color… or skip it if you forgot you didn’t grab any on your last socially-distanced run to the grocery store.

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As pictured, these are Sadie-approved!  I’m sure Mamoo would approve as well 💕


Full Recipe

Sour Cream Chicken Enchiladas

*If using rotisserie chicken, pick and shred the chicken, set it aside and skip the first two steps.

Season the chicken on both sides with your desired seasoning and place in a baking dish or on a parchment paper-lined sheet tray.

Roast the chicken at 450 for 10-15 min, until chicken is cooked through (reading 155 on a cooking thermometer).

Reduce oven temp to 350.

Pick or shred the chicken and set it aside.

Saute the onions in a skillet with a little olive oil until they begin to soften, season with salt and pepper.

Add about a third of the can of soup and the shredded chicken to the pan, stir and cook a few minutes until warmed through and slightly thickened, remove from heat.

Mix the rest of the soup, sour cream and milk in a bowl.

Spread a couple tablespoons of the sauce in the bottom of a 9×13 baking dish, set the rest of the sauce aside.

Place a couple tablespoons of the chicken mixture in the center of a tortilla and roll it up.

Place the tortilla seam-side-down in the baking dish and continue to fill and roll the tortillas.

Pour the remaining sauce across the top of the rolled tortillas and sprinkle any remaining chicken mixture across the top.

Sprinkle the shredded cheese on top of the enchiladas.

Bake at 350 for 20-25 minutes, until everything is warmed through.

Broil for a few minutes to brown the top of the cheese.

Beef Stroganoff

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Baby, it’s cold outside! We just blew past those fall-like temps into the frigid winter of Gulf Coast Texas.  For a couple days at least 😉

While our winters may not be as brutal as our Northern friends, or last as long, the chilly outside still calls for warm dinners inside. In our house, that typically means either a slow-cooking something on the stove or a quick, warm, filling dinner before dark falls. This one fits the latter.

This recipe is adapted from one a friend shared with me years ago – back when we were just college babies learning to fend for ourselves. We didn’t add mushrooms and if we had there surely wouldn’t have been good wine to flavor them with! This beef stroganoff is time-tested and one I’ll happily make, good wine in hand and fond memories of friends in mind, for many years to come.

Here’s to you, Becca!

What recipe have you held on to for years?  Tell me about them!


Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to boil.  Salt the water fairly generously and cook the egg noodles until al dente.  Set aside.

Let’s talk mushrooms for a minute:

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To start, mushroom storage.  If you purchase prepackaged mushrooms, leave them in their packaging and place them in the fridge.  If you purchase bulk mushrooms, don’t worry about cleaning them first, just place them in a paper bag and stick them in the fridge.  This allows them to breathe a bit and stay firmer longer – plastic grocery bags can cause them to fade quicker.

To clean your mushrooms, avoid running them under water. Mushrooms retain moisture like a sponge, giving them more will prevent the mushrooms from browning nicely and give more of a chewy texture to them once cooked. Instead, use a damp paper towel and brush off any excess dirt.  Slice or chop them in similar sizes so that they cook up evenly.

Finally, don’t crowd the mushrooms in your pan and wait a bit before salting them.  Give your fungi some room to groove as they cook so that they saute and brown rather than steam.  Salt will bring out the moisture in the mushrooms, which is true for any veggie.  With mushrooms though, you want them to retain the moisture for a bit so that, again, they brown rather than steam. I’m willing to be that those that don’t care for mushrooms have had ones that lean more towards the steamed, flavorless side of cooking.  Let’s avoid that!  Mushrooms are like a sponge, right?  They’ll take on some of whatever flavor you give them but you want to give them a chance to develop their unique nutty, earthy flavors first.

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If you have a mushroom-loving family, you can most certainly start the mushrooms in a larger skillet and once they are beginning to brown, add the ground beef and cook it all together in the same skillet.  Just remember, you want to give the mushrooms a little time to brown up before salting them. I live in a house divided – one of us says they do not like mushrooms.  It’s okay, we can’t all be perfect 😉 I’m willing to go with it on this one though – I kind of like the presentation of having the sauteed mushrooms on top of the stroganoff rather than all mixed together.

Back to the recipe! In a medium skillet, cook the mushrooms in just a touch of olive oil or butter. Once the mushrooms begin to brown and release their liquid, season them with salt and pepper. Reduce the heat and let the mushrooms continue to cook as you move on to the beef. I may be biased… but a splash of hearty red wine never hurts here.  You know the rule though – make sure it’s a wine you would drink as the flavor intensifies as it cooks. Worcestershire sauce is also a nice addition to the earthy veggies.

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Saute the onions, garlic and ground beef in a large skillet over medium heat.  When the meat begins to brown and the veggies soften, season the pan with Worcestershire, salt and pepper to your liking.

If your ground beef was fairly lean, add a tablespoon or so of butter to the pan. Add the flour and stir to absorb the fat and cook the flour a bit. Stir in the beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream and check your seasoning, adding salt and pepper as you like. Let the stroganoff simmer until heated all the way through.

Spoon the stroganoff over the egg noodles and top with mushrooms.  Enjoy!

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Full Recipe

Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to a boil.

Cook egg noodles in boiling water until done; drain.

In a medium skillet, cook mushrooms in just a little olive oil.

Once the mushrooms release their liquid and begin to brown, season with salt and pepper.

Saute the ground beef, garlic and onions in a large skillet over medium heat until the meat begins to brown and the veggies soften.

Season the meat with Worcestershire sauce.

If the beef was fairly lean, add a couple tablespoons butter to the skillet.

Add the flour and stir to absorb the fat and cook the flour.

Stir in beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream,  season to taste with salt and pepper.

Continue cooking until sauce is hot all the way through.

Serve sauce over egg noodles and top with mushrooms.

Crawfish Etouffee… but really, Swamp Fries

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Will and I love a good road trip.  It’s one of the best things ever to get in the car and go exploring for the day or pack up for a quick weekend getaway to a more familiar location.  We will make a run to the Hill Country for a boot fitting, aim a little more South to find a new Texas winery, find restaurants or farmer’s markets in Houston, load up Silver Sadie Wonderdog for an overnight beach trip, or head to dozens of other places just a drive away.

One of our favorite roadtrip getaways is in Lake Charles.  Say what you like, but I am a sucker for a good penny slot machine or some video roulette.  Craps and Blackjack tend to call Will’s name. Depending on the weather, our favorite place to stay offers a lazy river to float during the day and a lovely wine and tapas bar with live piano music to wind down in at night.  All that said… it’s never a trip to Lake Charles without a visit into town to Steamboat Bill’s.  The pistolettes are perfect.  The gumbo is amazing.  The winner though?  The Swamp Fries. Cheese fries smothered in shrimp etouffee.

Will may have been just a touch hesitant the first time we ordered them.  Etouffee goes on rice, right?!?  Y’all.  We get these every stinkin’ time now.  The etouffee is so tasty and pairs so well with a crispy, hot cheese fry.  We’ve since made them at home with our own version of a crawfish etouffee and every time they take me right back to Lake Charles.

Did you just hear that slot machine ding???


Crawfish Etouffee – Swamp Fries

  • 1 cup onion, diced
  • ½ cup bell pepper, diced
  • ½ cup celery, diced
  • Salt, pepper
  • Cajun seasoning – such as Salt-free Tony Chachere’s
  • ½ stick butter
  • 2-3 drops Tabasco (more, to taste)
  • 1-2 T Worcestershire sauce
  • 1-2 tsp garlic
  • ¼ cup flour
  • 4-6 cups seafood/chicken stock
  • 1 lb crawfish tails, peeled and deveined
  • 2 bay leaves
  • french fries, shredded cheese, sour cream and green onion for serving

Etouffee is a fairly simple recipe that takes just a little bit of time to bring on big flavors. It’s great post-crawfish boil to use up some leftover tails but you can easily sub in small shrimp instead.

To start, season the diced veggies with salt, pepper and cajun seasoning.  In cajun cooking, these three veggies are known as “the Cajun trinity”.   This combo of veggies is essentially the base for most cajun dishes and more often than not, added to roux as the beginnings of gumbos, soups, stews and jambalayas.  Typically, the bell pepper is the traditional green bell pepper – we often use red, yellow and orange peppers though for their variety in sweetness and color.

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Melt the butter in a skillet until it browns and begins to smell nutty.  You’ll see the fats in the butter starting to foam around the edges as well.  Add the seasoned veggies and saute until they begin to soften.  Add Tabasco, worcestershire and garlic to the skillet and saute another couple of minutes.

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Add the flour to the veggies and cook until it is light brown in color.  Whisk in the stock slowly and carefully to avoid creating lumps in your roux.  Add the crawfish tails and bay leaves.

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Simmer 20-30 minutes, until the etouffee has reached your desired thickness.  Don’t forget to remove the bay leaves when you are done simmering!

You can go traditional and serve with rice…

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…or you can go SWAMP FRIES!  Plate your french fries and top with shredded cheese.  Pour the etouffee over the fries and top with sour cream and diced green onions.

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There you have it – one ticket to Steamboat Bill’s Lake Charles.  Enjoy the ride and let me know how your penny slots pay off 😉


Full Recipe

Crawfish Etouffee

  • 1 cup onion, diced
  • ½ cup bell pepper, diced
  • ½ cup celery, diced
  • Salt, pepper
  • Cajun seasoning – such as Salt-free Tony Chachere’s
  • ½ stick butter
  • 2-3 drops Tabasco (more, to taste)
  • 1-2 T Worcestershire sauce
  • 1-2 tsp garlic
  • ¼ cup flour
  • 4-6 cups seafood/chicken stock
  • 1 lb crawfish tails, peeled and deveined
  • 2 bay leaves

Season chopped veggies with salt, pepper and cajun seasoning.

Melt butter in skillet and brown until it smells nutty.

Add chopped veggies, saute until beginning to soften.

Add tabasco, Worcestershire and garlic to veggies, saute another couple of minutes.

Add flour to the veggies and cook until it is light brown in color.

Whisk in stock carefully to avoid lumps.

Add crawfish tails and bay leaves.

Simmer 20-30 minutes, until it has reached your desired thickness.

      *Don’t forget to remove the bay leaves.

Serve over rice or french fries.