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Sour Cream Chicken Enchiladas

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chicken enchiladas

Chicken Enchiladas

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The nice thing about this sour cream chicken enchiladas recipe is that just about everyone likes it. Plus, you can make this dish in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Feel free to vary the ingredients of this recipe to suit your taste. Try this recipe with tomato salsa or queso fresco (Mexican cheese) for a change of pace.

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 Servings of Chicken Enchiladas

Ingredients:

  • 15 corn tortillas
  • 3 cups shredded cooked chicken (such as leftover rotisserie chicken
  • 1 cup sour cream
  • 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
  • 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
  • chopped avocado, lettuce and tomatoes, for garnish (optional)

Preparation:

  1. Place 2-3 tortillas between two slightly moist paper towels. Microwave on high 30 seconds. Repeat with remaining tortillas. Set aside.

  2. Mix shredded chicken and sour cream together in a bowl. Set aside.

  3. Place about 1/2 cup of the salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.

  4. Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1 cup of the cheese.

  5. Repeat layers, ending with the cheese.

  6. Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.

  7. Let the enchiladas rest 10 minutes before serving. Garnish with chopped avocado, lettuce and tomatoes, if desired

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