Sour Cream Chicken Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-5
ingredients
- 2 cups sour cream
- 1 cup green chili salsa, divided
- 12 corn tortillas
- 3 cups cooked chicken, shredded (I use canned)
- 2 cups shredded Mexican blend cheese, divided
- 3⁄4 cup canola oil, for frying
directions
- Heat oven to 350.
- Fry tortillas in canola oil until softened. Set aside to cool while preparing sauce and filling.
- Combine chicken and two tablespoons of the salsa.
- Combine sour cream and remaining salsa.
- Take each tortilla and spread about two teaspoons of the sauce down the center. Spoon about 2 tablespoons of the chicken mixture over the sauce and sprinkle with a tablespoon or so of the shredded cheese. Roll up and place seam side down in a greased 9x13 pan.
- Pour remaining sauce over top of rolled enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 15 minutes or until the cheese is melted.
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RECIPE SUBMITTED BY
Nanita
San Antonio, Texas
I love to cook, but hate to clean up.