Chicken Enchiladas with Sour Cream Sauce

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in Main Dishes

Prep

10 minutes

Ready In

45 minutes

Level

Easy

Rating

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Ingredients

1 ½ pounds of chicken (Use store-bought, cooked, shredded chicken)
1 package of either taco or fajita seasoning
2 cans cream of chicken soup
¾ to 1 container of sour cream
1 can diced green chilis, diced
1-2 cups shredded cheddar and jack cheese
1 package flour tortillas
This dish is so good. The leftovers are great, but we rarely have any! Serve with your favorite Spanish or cilantro lime rice.

Instructions

1.Preheat oven to 350°-375°.
2.Cook chicken and either shred or cut into bite-sized pieces. If you are using pre-cooked chicken, just heat it up.
3.Add packet of taco or fajita seasoning, along with about a cup of water to the cooked chicken and let it simmer until most of the liquid is absorbed.
4.In large mixing bowl, combine cream of chicken soup, sour cream and green chilis.  Stir until well blended.
5.Spray bottom of casserole dish with cooking spray.
6.Add chicken to each tortilla and roll it up. Place each tortilla into baking dish. Pour sour cream mixture over the chicken tortillas and spread out evenly.
7.Bake for about 20 minutes. After 20 minutes, pull the enchiladas out of the oven and cover with the shredded cheese.
8.Place back into the oven and bake until cheese is melted and bubbly, about another 10-20 minutes.

Notes

  • Honestly, this dish is so good. While I would like to say the leftovers are great, we rarely have any!
  • Serve with your favorite Spanish or cilantro lime rice.
  • I use green chilis but feel free to add diced jalapeños if you want more spice.
  • I am 100% team shred-your-own-cheese, but in this recipe, a bag of pre-shredded cheese works just fine.
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