Easy Sour Cream Chicken Enchiladas (Print version)
Creamy chicken enchiladas baked in tangy red sauce with melted cheese. A simple weeknight dinner that feeds a crowd.
# Ingredients:
For the filling
01 -
3 cups (450 g) shredded cooked chicken
02 -
1 cup (240 g) full-fat sour cream
03 -
1/2 cup (60 g) diced yellow onion
04 -
1 can (4 oz / 113 g) diced green chiles, drained
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon ground cumin
07 -
Salt and black pepper
For the sauce and assembly
08 -
2 cups (475 ml) red enchilada sauce, divided
09 -
8 soft taco-size flour tortillas
10 -
2 cups (200 g) shredded Mexican blend cheese, divided
11 -
1 tablespoon olive oil
# Instructions:
01 -
Combine shredded chicken, sour cream, onion, green chiles, garlic powder, cumin, salt, and pepper in a large bowl. Stir in 1/4 cup of the enchilada sauce to moisten the mixture.
02 -
Wrap tortillas in a damp paper towel and microwave for 30 seconds until pliable.
03 -
Spoon about 1/3 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in a greased 9-by-13-inch baking dish.
04 -
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the edges are covered. Sprinkle the remaining cheese on top.
05 -
Cover the dish tightly with foil and bake at 350°F (175°C) for 20 minutes.
06 -
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling. Let rest 5 minutes before serving.
# Good to know:
01 -
Resting 5 minutes helps the enchiladas hold their shape when served.
02 -
For extra color, garnish with chopped cilantro or sliced green onions.