Mom's Sour Cream and Chicken Enchiladas Recipe

Name: Mom's Sour Cream and Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken breasts; 1 tablespoon olive oil; 1 green bell pepper; 2 jalapeno peppers; 16 ounces sour cream; 2 garlic cloves; 1 teaspoon chili powder; 1 teaspoon salt; 1 teaspoon black pepper; 6 flour tortillas (burrito size); 8 ounces cheddar cheese, grated

Servings: persons

1 12 lbs chicken breasts
1 tablespoon olive oil
1 green bell pepper
2 jalapeno peppers
16 ounces sour cream
2 garlic cloves
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
6 flour tortillas (burrito size)
8 ounces cheddar cheese, grated

1
Preheat oven to 350.
2
Heat oil in large saute pan on medium.
3
Cube chicken and cook in saute pan.
4
Remove seeds from peppers, and dice.
5
Press or mince garlic.
6
Add peppers and garlic, along with seasonings to chicken.
7
When chicken is cooked through, add 1/3 cup of sour cream to mixture.
8
Drain.
9
Coat 9x13 inch casserole dish with thin layer of sour cream.
10
Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
11
Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
12
Sprinkle cheese over enchilladas.
13
Bake for 20-30 minutes, until cheese is melted and slightly bubbly.

1165

kcal

Calories

Fat

141

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 11 ingredients. The key ingredients include: 1 12 lbs chicken breasts, 1 tablespoon olive oil, 1 green bell pepper, 2 jalapeno peppers, and more.

Yes, Mom's Sour Cream and Chicken Enchiladas 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.

Mom's Sour Cream and Chicken Enchiladas

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