Sour Cream Chicken Enchiladas
- Reviews 3
Ready In: 1 hr 30 mins
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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