Sour Cream Chicken Enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6-8
Cuisine: Mexican
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

By Aurora McBee
@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 votes0

Comments:

8 Comments

Serves:

6-8

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Sour Cream Chicken Enchiladas

Step-by-Step

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