These Enchanted Sour Cream Chicken Enchiladas are the best creamiest enchiladas chicken ever. The sauce is to die for cheesy, white enchilada. If you wonder how to make enchiladas, try this easy enchilada chicken recipe. An enchilada is a rolled tortilla, then covered with a sauce and baked with a filling (usually meat). The cream cheeses are filled to Enchilada with creamy chicken, tomatoes, and green chilies. The creamy, white enchilada sauce is then on top of it. I’m honest to tell you that I think sour cream chicken enchiladas will be a pain, but they’re very easy. This is more like a sour cream enchilada casserole, which makes it even easier. An excellent New Mexican enchilada for our Christmas dinner every year. On a plate, serve 2 to 3 enchiladas and cover with lettuce and tomatoes. Choose your guacamole or sour cream or both.
Ingredients:
2 cups cubed cooked chicken
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1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch)s corn tortillas
1 (4 oz) can chop green chilies, drained
2 cups shredded Monterey Jack cheese
Directions:
Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9×13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.
Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.
In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.
Note:
I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.
Ingredients
- 2 cups cubed cooked chicken
- 1 cup sour cream
- ⅛ teaspoon salt
- 1 pinch ground black pepper
- ½ cup vegetable oil for frying
- 12 (5 inch)s corn tortillas
- 1 (4 oz) can chop green chilies, drained
- 2 cups shredded Monterey Jack cheese
Instructions
Preheat the pan at about 400 ° F (200 ° C). Grease the bakery for 9x13 inches. In a bowl, combine chicken, sour cream, salt, and pepper.
Heat oil on medium-high heat in a saucepan, into the hot oil, toss the corn tortillas one at a time, about 10 seconds each. Take a tablespoon of chicken mixture onto each tortilla. Into the prepared baking dish, place seam side down. Sprinkle the green chilies with the shredded Monterey Jack cheese on top, after all, tortillas are filled and roll.
In a preheated oven, bake until the cheese is melted and the enchiladas are warm for 12 to 15 minutes.
Note:
I cooked my own chicken breasts for the shredded chicken, but the easiest choice was to shred the remains from a chicken rotisserie. I also use a can of chicken soup to make things easy.
