sour cream chicken enchiladas
This is a nice, mild enchilada recipe that is easily customizable. Fat free cheese, sour cream, and soup may be substituted for a more health-conscious version.
yield
6 -8
prep time
45 Min
cook time
45 Min
method
Bake
Ingredients For sour cream chicken enchiladas
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1whole rotisserie chicken, shredded (or dice and brown 3 lg. chicken breasts)
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1sm. can diced green chiles (or more to taste)
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4chopped green onions
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2 cancream of chicken soup
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2 csour cream
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1lg. can green enchilada sauce
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2 cshredded cheddar cheese
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1 tspsalt
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14-16corn tortillas
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2 Tbspoil
How To Make sour cream chicken enchiladas
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1Flash fry the tortillas, one at a time with a small amount of oil over medium heat. The first side should take 15-20 seconds, and the second side should take around 10 seconds. Set aside on a plate to cool for easy handling.
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2In a large bowl mix together shredded chicken, green chiles, onion, 1 can of the soup, 1 C. sour cream, 1/2 C. of the enchilada sauce, and 1 1/2 C. of the shredded cheese.
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3In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
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4Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
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5Continue until there is no space left in the baking dish.
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6Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
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7Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
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8Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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