Sour Cream Enchiladas Recipe

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sour cream, divided; 2 c. cooked chicken; 1 can green chiles; 1/3 c. diced onion; 1 tsp. chili powder; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/4 tsp. pepper; salad oil; 12 corn tortillas; 1/3 lb. Cheddar cheese, grated

Servings: persons

3 1/2 c. sour cream, divided
2 c. cooked chicken
1 can green chiles
1/3 c. diced onion
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
salad oil
12 corn tortillas
1/3 lb. Cheddar cheese, grated

1
About 1 hour before serving, in 13 x 9-inch pan, spread 1 cup sour cream and set aside.
2
In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, green chiles, onion, chili powder, salt, garlic power and pepper.
3
Cook over low heat, stirring occasionally. Preheat oven to 450u00b0.
4
In 8-inch skillet with 1/2-inch salad oil, fry each tortilla a few seconds on each side, or until soft. Spread 1/2 cup chicken mixture along center of each tortilla.
5
Fold sides over filling and place seam side down in sour cream in pan. Spread enchiladas with remaining sour cream, then sprinkle with cheese.
6
Bake 8 minutes or until cheese is melted.

1022

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: 3 1/2 c. sour cream, divided, 2 c. cooked chicken, 1 can green chiles, 1/3 c. diced onion, and more.

Yes, Sour Cream Enchiladas falls under the Soups & Stews 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 Enchiladas

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