Supreme Sour Cream Chicken Enchiladas
Creamy, cheesy, and comfortingly juicy — Supreme Sour Cream Chicken Enchiladas are one of those recipes that make weeknights feel like a celebration.
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
- Tongs
Ingredients
Ingredients
- 2 cups cooked chicken, cubed or shredded (rotisserie or poached is fine)
- 1 cup sour cream room temperature for easy mixing
- 2 cups Monterey Jack cheese, shredded divided
- 12 pieces corn tortillas
- 1 can green chilies, chopped and drained (4 ounces)
- 1/2 cup vegetable oil for briefly frying tortillas
- 1/2 teaspoon salt to taste
- to taste black pepper (freshly ground preferred)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a large bowl, mix the cooked chicken with 1 cup sour cream, 1 cup shredded Monterey Jack cheese, salt, and black pepper until evenly combined. Taste and adjust seasoning.
- Heat 1/2 cup vegetable oil in a skillet over medium heat. Using tongs, briefly fry each corn tortilla for 8–10 seconds per side until softened but not crispy. Drain tortillas on paper towels to remove excess oil.
- Spoon about 2–3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the prepared baking dish. Arrange the enchiladas snugly so they support one another.
- Sprinkle the chopped and drained green chilies evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and golden and the edges are bubbling. Let rest 5 minutes before serving.
Notes
Use warm sour cream for easier mixing. Don’t over-fry tortillas to avoid greasiness. You can make ahead and refrigerate before baking.