Sour Cream Chicken Enchiladas
Creamy, cheesy, and oh-so-satisfying, these Sour Cream Chicken Enchiladas are a heartwarming dish that brings family together.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Feel free to use leftover rotisserie chicken for extra convenience!
- 1 cup sour cream Brings creamy richness.
- 1 can (4 oz) diced green chiles Adds a hint of spice and flavor.
- 1 cup Monterey Jack cheese, shredded Creates that gooey, cheesy layer.
- 1 cup cheddar cheese, shredded Adds sharpness to balance the flavors.
- 8 pieces flour tortillas Soft and pliable for easy rolling.
- 1 cup enchilada sauce Soaks into the tortillas for a savory base.
- to taste salt and pepper Essential for rounding out the flavors.
- for garnish Chopped cilantro Adds color and brightness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, sour cream, diced green chiles, Monterey Jack cheese, and half of the cheddar cheese until well combined.
- Season with salt and pepper to taste.
- Spoon the mixture into the center of each tortilla and roll them up, tucking in the ends.
- Place the rolled tortillas seam side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheddar cheese.
Baking
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
Notes
Consider adding black olives or corn to the filling for extra flavor and texture. These enchiladas pair beautifully with a side of Mexican rice or refried beans.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 2gSugar: 2g
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