Sour Cream Chicken Enchiladas

Photo by Allison C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    Cups Sour Cream

  • 2

    Cups Shredded Chicken Breasts

  • 1

    4-Ounce Can Green Chiles

  • 1/3

    Cup Yellow Onion, Diced

  • 1

    Tsp Chili Powder

  • 1/2

    Tsp Salt

  • 1/2

    Tsp Garlic Powder

  • 12

    Corn Tortillas

  • 1/3

    Pound Cheddar Cheese, Shredded

Directions

Preheat oven to 450. In a 13x9" baking pan, spread 1 cup sour cream. In a 2 quart saucepan with fork, flake chicken; add 1/2 cup sour cream and next 5 ingredients. Cook over low heat, stirring occasionally, just until heated through. In a 8 inch skillet over medium high heat, in about 1/2 inch hot oil, fry one tortilla, a few seconds on eah side, until it softenes. For an enchilada, along center of tortilla, spread 1/4 C chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.

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