Chicken Enchiladas with Sour Cream and Cheddar Cheese Recipe

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.

No additional tips available.

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

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.

Chicken Enchiladas with Sour Cream and Cheddar Cheese

How did you like this recipe?

Frequently Asked Questions