KILLER CHICKEN SOUR CREAM ENCHILADAS
These are a favorite for when we have company over. I love that this recipe calls for fresh ingredients rather than canned. Yes, it takes a little more time, but it's definitely worth the effort. Your tastebuds will thank you :)
Provided by enigma256
Categories Chicken
Time 2h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
- In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
- Fry tortillas in oil until soft, not crisp, and drain on paper towels.
- Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
- Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
- Bake for 30 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 526.7, Fat 34.8, SaturatedFat 21, Cholesterol 84, Sodium 375.9, Carbohydrate 36.1, Fiber 4.8, Sugar 7, Protein 21.1
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