Sour Cream Chicken Enchiladas
This meal is super yummy and a definite crowd pleaser. It requires a little extra work, but not too much. It is very tasty and makes a lot if you double the recipe. It is perfect for family gatherings.
Alexis Wilmouth
Feb 28, 2022
1 min read
Ingredients:
- olive oil spray
- 10 ounce can mild green enchilada sauce
- 10.5 ounce can cream of chicken soup
- 1/2 cup sour cream
- 2.5 cups shredded chicken
- 4 ounce can diced green chilis
- 7-8 ounce shredded mozzarella cheese
- 5 soft flour tortillas
- 1/2 cup tomato, diced
- 1/4 cup fresh cilantro, diced
- 1 lime, cut into wedges (optional)
- 1 fresh jalapeño, sliced (optional)
Directions:
- Preheat oven to 350 F. Spray a 9x11 baking dish with olive oil. Set aside.
- In a medium sized bowl, whisk together cream of chicken soup, sour cream and enchilada sauce. Spread half of the mixture across the bottom of your baking dish. Set the remaining mixture aside for later.
- In a medium bowl, combine the shredded chicken and the chilis. Set aside.
- Set aside about 1 cup of the mozzarella cheese. Sprinkle some of the cheese onto a tortilla, then add some of the chicken. Roll up to tortilla and place into the baking dish. Repeat with the remaining ingredients, pressing the rolled tortillas up against each other as necessary.
- Pour the remaining sauce over top the rolled tortillas. Bake for 20 minutes. Remove from oven and sprinkle the mozzarella cheese across that you saved earlier. Bake about 15 minutes, until the cheese is melted.
- Serve warm with the lime wedges, diced tomato and jalapeño, if desired. Serve with cilantro lime rice and beans on the side.
*Store in an airtight container in the refigerator for up to 4 days. Reheat in an oven preheated to 300 F.
*You can make this with shredded rotisserie chicken for an easier dish.