Chicken And Sour Cream Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large skillet, heat oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 3.In a separate bowl, mix together sour cream, green chilies, and spices.
• STEP 4.Spread a thin layer of the sour cream mixture onto the bottom of a baking dish.
• STEP 5.Place a spoonful of the chicken mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
• STEP 6.Pour the remaining sour cream mixture over the enchiladas and sprinkle with shredded cheese.
• STEP 7.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve hot with a side of rice and beans.

Cooking Tips

• You can use store-bought rotisserie chicken for a quicker preparation.
• If you prefer a spicier dish, add some chopped jalapenos to the sour cream mixture.
• Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Serve the enchiladas with a dollop of sour cream, guacamole, and salsa for a complete meal.