Sour Cream Chicken Enchiladas
By
Aurora McBee
@aurora
1
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.
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
How to Make Sour Cream Chicken Enchiladas
- 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.
