I love how the sour cream sauce makes the tortillas so soft and fluffy when cooked. Also, I use a rotisserie cooked chicken for this recipe. But you can use baked, boiled or roasted chicken, as long as it’s cooked. Enjoy this one.
Easy Sour Cream Chicken Enchiladas Recipe
Ingredients
- 1 TBS cooking oil
- 1 onion, diced
- 2 1/2 cups shredded cokked chicken I use rotisserie cooked chicken
- 1 10 oz can rotel tomatoes
- 1 4 oz can green chilies
- salt, pepper, and ground cumin to taste
- 1 (16oz) sour cream
- 1 (10oz) can cream of chicken
- 3-4 TBS chopped fresh cilantro, divided
- 10-12 tortillas flour or corn. I used flour
- 2 cups shredded cheese, divided I used monteray Jack
Instructions
- In a skillet, heat cooking oil on medium high. Add diced onion and saute for 3-4 minutes until soft.
- Add in chicken, rotel tomatoes, diced chilies, salt, pepper, and cumin. Mix well. Turn off heat.
- Preheat oven to 350 degrees. Lightly spray a 9x13 baking dish with cooking spray.
- Place tortilla on a plate. Spoon 2 TBS of chicken mixture onto middle of tortilla. Add about 1 TBS of shredded cheese on top of mixture.
- Roll tortilla from side nearest you, pull over mixture and tuck under mixture. roll until closed. Place seam side down into baking dish. Complete the rest of tortillas until mixture is gone. (I made 16 with this batch.)
- To make the sour cream sauce: in a medium sauce pan over medium high heat, mix together, sour cream, cream of chicken soup, and 1 TBS of chopped cilantro. until smooth.
- Pour sour cream sauce of enchiladas evenly coating all. Sprinkle 1 cup of shredded cheese over sauce.
- Place in preheated oven and bake for 20-25 minutes until cheese is bubbly and lightly browned.
- Take out of oven and allow to cool for a few minutes. Garnish with extra cilantro.