Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked chicken, 1/2-inch pieces; 1 c. sour cream; 1/8 tsp. salt; dash of pepper; 12 (5-inch) corn tortillas; cooking oil; 10 oz. can green or red enchilada sauce; 2 c. white Cheddar or Monterey Jack, shredded; shredded lettuce; chopped tomatoes; 3/4 c. sour cream and/or guacamole

Servings: persons

2 c. cooked chicken, 1/2-inch pieces
1 c. sour cream
1/8 tsp. salt
dash of pepper
12 (5-inch) corn tortillas
cooking oil
10 oz. can green or red enchilada sauce
2 c. white Cheddar or Monterey Jack, shredded
shredded lettuce
chopped tomatoes
3/4 c. sour cream and/or guacamole

1
Combine chicken, sour cream, salt and pepper.
2
Quick fry 1 tortilla at a time in hot oil (375u00b0) to soften.
3
Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish.
4
When all are filled and rolled, spoon enchilada sauce over top with cheese.
5
Bake in 400u00b0 oven for 12 to 15 minutes or until cheese is melted.
6
Serve with lettuce and tomatoes.
7
Top with sour cream, guacamole or both.

1141

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 11 ingredients. The key ingredients include: 2 c. cooked chicken, 1/2-inch pieces, 1 c. sour cream, 1/8 tsp. salt, dash of pepper, and more.

Yes, Sour Cream 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.

Sour Cream Chicken Enchiladas

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