Cheesy Chicken Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 8 ounces sour cream
- 2 1⁄2 cups grated cheddar cheese
- 2 cups diced chicken
- 1 (15 ounce) can tomatoes
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
directions
- Mix Chicken, 1 cup cheese and chopped tomatoes.
- Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
- Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
- Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
- Pour over enchiladas.
- Use remaining cheese to sprinkle over sauce.
- Bake at 350 degrees for 40 minutes.
- Cheese will be hot and bubbly.
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Reviews
-
Fabulous easy weeknight meal!!! I've made this with leftover carnitas, and with shredded chicken. I've used lowfat cheese and lowfat sour cream each time. Once, I didn't have quite enough sour cream on hand and added a little milk to the enchilada sauce, and we liked it that way even better. This is a quick, tasty, versitile recipe. Thanks so much for sharing!
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This recipe is very quick and easy. I've made it twice, the first time exactly as is, the second time I added I added spanish rice to them. The only problem I have had is mine get a little soggy so I might have to not add all of the sauce onto them but they are delicious a must try. Thanks for sharing the recipe.
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Well, I started out making this recipe as written, then somewhere along the way decided to make some modifications. I substituted a can of chili with beans for the tomatoes, used canned chicken and fat-free sour cream. It made a big 9x13 pan and my family ate every last bite. I especially liked the idea of combining the enchilada sauce and the sour cream. It was very good and so easy to put together. I will be making this often. Thanks for the inspiration!
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Tweaks
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Well, I started out making this recipe as written, then somewhere along the way decided to make some modifications. I substituted a can of chili with beans for the tomatoes, used canned chicken and fat-free sour cream. It made a big 9x13 pan and my family ate every last bite. I especially liked the idea of combining the enchilada sauce and the sour cream. It was very good and so easy to put together. I will be making this often. Thanks for the inspiration!
RECIPE SUBMITTED BY
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