Killer Chicken Sour Cream Enchiladas

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
  • In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
  • Fry tortillas in oil until soft, not crisp, and drain on paper towels.
  • Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
  • Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
  • Bake for 30 minutes or until hot and cheese is melted.
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