Mom's Sour Cream and Chicken Enchiladas
- Reviews 2
Ready In: 50 mins
Serves: 12
Yields: 6 enchiladas
Ingredients
- 1 1⁄2 lbs chicken breasts
- 1 tablespoon olive oil
- 1 green bell pepper
- 2 jalapeno peppers
- 16 ounces sour cream
- 2 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 flour tortillas (burrito size)
- 8 ounces cheddar cheese, grated
Directions
- Preheat oven to 350.
- Heat oil in large saute pan on medium.
- Cube chicken and cook in saute pan.
- Remove seeds from peppers, and dice.
- Press or mince garlic.
- Add peppers and garlic, along with seasonings to chicken.
- When chicken is cooked through, add 1/3 cup of sour cream to mixture.
- Drain.
- Coat 9x13 inch casserole dish with thin layer of sour cream.
- Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
- Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
- Sprinkle cheese over enchilladas.
- Bake for 20-30 minutes, until cheese is melted and slightly bubbly.
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