KILLER CHICKEN SOUR CREAM ENCHILADAS
These are a favorite for when we have company over. I love that this recipe calls for fresh ingredients rather than canned. Yes, it takes a little more time, but it's definitely worth the effort. Your tastebuds will thank you :)
Provided by enigma256
Categories Chicken
Time 2h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
- In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
- Fry tortillas in oil until soft, not crisp, and drain on paper towels.
- Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
- Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
- Bake for 30 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 526.7, Fat 34.8, SaturatedFat 21, Cholesterol 84, Sodium 375.9, Carbohydrate 36.1, Fiber 4.8, Sugar 7, Protein 21.1
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Vinoth Karan
[email protected]These enchiladas are the perfect comfort food for a cold winter night.
Lydia Chan
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Angie Tritchler
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. They're so cheesy and delicious, they won't even notice the veggies.
Alamin Hossain (Shobuz)
[email protected]I love that these enchiladas can be made ahead of time. It makes them perfect for busy weeknights.
leila Algerinne
[email protected]These enchiladas are a great way to impress your guests. They're sure to be a hit.
Abena Nyarkoa
[email protected]I served these enchiladas with a side of guacamole and salsa. They were the perfect combination.
Jinesh Shahi
[email protected]I added some chopped cilantro to my enchiladas for extra flavor. It was a great addition.
Jithin Gangadharan
[email protected]These enchiladas are a great way to use up leftover chicken. They're also a great freezer meal.
Md Monib
[email protected]I made these enchiladas in the slow cooker and they turned out perfect. They were so easy to make and they tasted amazing.
milan karki
[email protected]I'm a vegetarian, so I used tofu instead of chicken in my enchiladas. They were still delicious!
Madu Wanigaarachchi
[email protected]These enchiladas are the perfect comfort food. They're cheesy, creamy, and satisfying.
Ripon Maa
[email protected]I made these enchiladas for my picky kids and they loved them! They even asked for seconds.
IHsAn GuLZaR
[email protected]I added some black beans to my enchiladas for extra protein and flavor. They were delicious!
Khusila islam Lima
[email protected]These enchiladas were easy to make and they turned out great! I used store-bought enchilada sauce to save time, and they still tasted amazing.
Moon Habibi
[email protected]I'm not usually a fan of sour cream, but I loved the way it tasted in these enchiladas. The sauce was creamy and tangy, and it paired perfectly with the chicken and cheese.
Ailyn Figueroa
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone raved about how delicious they were. I especially liked the combination of the sour cream sauce and the green chiles.
Dalaki Sherpa
[email protected]These enchiladas were a hit with my family! The sour cream sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this recipe again.