Sour Cream Chicken Enchiladas
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
-
For the chicken
- 4 boneless skinless chicken breasts
- 6 tablespoons butter
- cajun seasoning
-
For the sauce
- 2 tablespoons butter
- 1 teaspoon cumin
- 1 1⁄4 teaspoons chili powder
- 1 minced garlic clove
- 2 (8 ounce) cans tomato sauce
- 1⁄2 teaspoon oregano
- 1 teaspoon sugar
- 1 cup sour cream
- 1 chopped onion
- 2 (10 ounce) cans Rotel Tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon basil
- 13 ounces flour tortillas
- 3 cups Mexican blend cheese
directions
- Cover and bake seasoned chicken breasts in butter until done (approximately 30 minutes.
- Shred when cooled.
- Saute garlic and onion in 2 TB butter. Add tomato sauce and all seasonings and bring to a boil. Reduce heat, cover, and simmer 25 minutes. Remove from heat.
- Put a thin layer of sauce on bottom of 9 x 13 pan.
- Dip each tortilla in sauce; put approximately 2 TB chicken and 2 TB cheese in each tortilla.
- Roll and place seamside down in pan.
- Add sour cream to remaining sauce and mix well.
- Cover enchiladas with sauce and top with remaining cheese.
- Bake covered for 30 minutes.
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Reviews
-
Autumn 2006 PAC: Sherryb is right. Don't let the long list of ingredients fool you. This recipe is simple and delicious. My husband ate 3/4's of the pan by himself (yes, he is a big boy). I had never made enchiladas with Rotel and they gave the dish a nice kick. Thank you for sharing this recipe. I will be making it again.
RECIPE SUBMITTED BY
I am a single teacher who has been lurking around zaar for a while now without submitting any recipes, and I do have tons of tried and true good ones! I love to cook for my family. I do not have one favorite cookbook, but love any southern cooking. In my spare time, I enjoy walking/exercising and reading.