Sour Cream Chicken Enchiladas

Aurora McBee

By
@aurora

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
45 Min
Cook:
45 Min
Method:
Bake

Ingredients

1
whole rotisserie chicken, shredded (or dice and brown 3 lg. chicken breasts)
1
sm. can diced green chiles (or more to taste)
4
chopped green onions
2 can(s)
cream of chicken soup
2 c
sour cream
1
lg. can green enchilada sauce
2 c
shredded cheddar cheese
1 tsp
salt
14-16
corn tortillas
2 Tbsp
oil

Step-By-Step

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.
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.
3In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
4Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
5Continue until there is no space left in the baking dish.
6Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
7Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
8Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican