A Simple Sour Cream Chicken Enchilada Recipe

Name: A Simple Sour Cream Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 3/4 cup Sour Cream (I Use Smart Balance Sour Cream), Divided Use; 1 cup Leftover Cooked/roasted Chicken, Cut Up; 1 can (7 Oz.) Mushroom Stems And Pieces, Drained; 1 can Green Chilies, Drained (4 Oz.); 1- 1/2 teaspoon Chili Seasoning Mix* (recipe Follows); 2- 1/2 teaspoons Dried Onion Flakes; 1/4 teaspoons Salt; Vegetable Oil (enough To Cover The Bottom Of Your Skillet); 1/2 cups Shredded Sharp Cheddar And Pepper Jack Cheese, Shredded, Or More Per Preference; 6 whole Corn Tortillas; 3/4 cups Chili Powder; 2 Tablespoons Ground Cumin; 2 Tablespoons Dried Oregano; 2 Tablespoons Minced Dried Onion; 2 Tablespoons Seasoned Salt; 2 Tablespoons Granulated Sugar; 2 teaspoons Garlic Powder

Servings: persons

1- 3/4 cup Sour Cream (I Use Smart Balance Sour Cream), Divided Use
1 cup Leftover Cooked/roasted Chicken, Cut Up
1 can (7 Oz.) Mushroom Stems And Pieces, Drained
1 can Green Chilies, Drained (4 Oz.)
1- 1/2 teaspoon Chili Seasoning Mix* (recipe Follows)
2- 1/2 teaspoons Dried Onion Flakes
1/4 teaspoons Salt
Vegetable Oil (enough To Cover The Bottom Of Your Skillet)
1/2 cups Shredded Sharp Cheddar And Pepper Jack Cheese, Shredded, Or More Per Preference
6 whole Corn Tortillas
3/4 cups Chili Powder
2 Tablespoons Ground Cumin
2 Tablespoons Dried Oregano
2 Tablespoons Minced Dried Onion
2 Tablespoons Seasoned Salt
2 Tablespoons Granulated Sugar
2 teaspoons Garlic Powder

1
Spray a 10 x 7 (approximate size) casserole pan with cooking spray; spread 1/2 cup of the sour cream on the bottom.
2
Break up the cooked chicken into a saucepan with 1/2 cup sour cream and all of the remaining ingredients (except the oil, cheese and tortillas).
3
Heat through over low heat.
4
Soften the corn tortillas by heating about 1/2-inch of oil over medium-high heat in a small skillet.
5
Fry each tortilla for a few seconds on each side to soften.
6
Spread about 1/4 cup of chicken mixture onto each tortilla, folding the sides over the filling and placing them seam side down in your prepared casserole.
7
Preheat the oven to 450 degrees F. Spread the remaining sour cream over top of the casserole and then sprinkle with cheeses.
8
Bake 8 to 10 minutes, or until the cheese is melted.
9
Serve with salsa on the side, if desired.
10
*Homemade chili seasoning: Mix all ingredients thoroughly.
11
Store in an airtight container.
12
Shake or stir before using.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 3/4 cup Sour Cream (I Use Smart Balance Sour Cream), Divided Use, 1 cup Leftover Cooked/roasted Chicken, Cut Up, 1 can (7 Oz.) Mushroom Stems And Pieces, Drained, 1 can Green Chilies, Drained (4 Oz.), and more.

Yes, A Simple Sour Cream Chicken Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Simple Sour Cream Chicken Enchilada

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