Killer Chicken Sour Cream Enchiladas
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 5 cups chicken, cooked and shredded
- 3 cups monterey jack cheese, grated
- 1 onion, diced
- 3 cups green chilies, chopped (anaheim chiles work nice)
- 8 ounces green tomatoes, diced
- 1 garlic clove
- salt & pepper
- 1 pint sour cream
- 12 (6 inch) corn tortillas
directions
- 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.
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