Chicken Enchiladas with Sour Cream and Cheddar Chee

Name: Chicken Enchiladas with Sour Cream and Cheddar Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; ⅓ cup vegetable oil; 2 cans green chili peppers chopped, 4 ounces each; 1 large garlic cloves minced; 28 ounce tomatoes, canned drained and liquid reserved; 2 cups onions chopped; 1/2 teaspoon oregano; 3 cups chicken shredded, cooked; 2 cups sour cream dairy; 2 cups cheddar cheese grated; 15 each corn tortillas (6-inch); 1 x salt and black pepper to taste

Servings: persons

1 tablespoon vegetable oil
⅓ cup vegetable oil
2 cans green chili peppers chopped, 4 ounces each
1 large garlic cloves minced
28 ounce tomatoes, canned drained and liquid reserved
2 cups onions chopped
1/2 teaspoon oregano
3 cups chicken shredded, cooked
2 cups sour cream dairy
2 cups cheddar cheese grated
15 each corn tortillas (6-inch)
1 x salt and black pepper to taste

1
In a skillet over medium-high heat, heat 1 tablespoon oil.
2
Add the chilies and garlic; saute until garlic is soft.
3
Break up tomatoes and add to chilies along with onions, oregano and 1/2 cup reserved tomato liquid.
4
Simmer uncovered until thick, about 30 minutes.
5
Season to taste with salt and black pepper.
6
(You can add more reserved tomato liquid if sauce gets too thick too quickly.)
7
Remove tomato sauce from heat and set aside.
8
Heat 13 cup oil in a skillet over medium-high heat until hot.
9
Dip tortillas in hot oil for a few seconds, or just until they become limp.
10
Drain well on paper towels.
11
Combine chicken, sour cream and cheddar cheese in a mixing bowl.
12
Fill tortillas with chicken mixture.
13
Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish.
14
Pour tomato sauce over enchiladas and bake at 350F (180C) F until heated through, about 20 minutes.
15
Can freeze cooked enchiladas and heat through in oven before serving.

1481

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, ⅓ cup vegetable oil, 2 cans green chili peppers chopped, 4 ounces each, 1 large garlic cloves minced, and more.

Yes, Chicken Enchiladas with Sour Cream and Cheddar Cheese 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.

That's it — enjoy your meal!

Chicken Enchiladas with Sour Cream and Cheddar Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions