Sour Cream Chicken Enchiladas
Creamy, cheesy, and packed with flavor, these Sour Cream Chicken Enchiladas are perfect for busy nights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup sour cream
- 2 cups Monterey Jack cheese, shredded You can substitute with cheddar or pepper jack for a spicier version.
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 10 pieces flour tortillas Make sure not to overfill the tortillas to prevent breaking.
- 10 oz green enchilada sauce You can use a spicier sauce for more heat.
- 1/4 cup fresh cilantro, chopped Garnish adds fresh flavor.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken, sour cream, half of the cheese, chopped onion, and minced garlic. Season with salt and pepper to taste.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place seam side down in the prepared baking dish.
Cooking
- Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
Notes
Serve warm on their own or with a side of rice and beans. Additional toppings like avocado, sour cream, or salsa can enhance the flavor.