CHICKEN ENCHILADAS WITH SOUR CREAM
This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
- Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
- Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
- Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
- Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 25.6 g, Cholesterol 81.6 mg, Fat 22.1 g, Fiber 1.5 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 996.2 mg, Sugar 2.4 g
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Rose Soto
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the sour cream sauce was creamy and flavorful. I will definitely be making these again.
Azalea Fletcher
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them and I got lots of compliments. I will definitely be making these again.
Al Mumin
[email protected]These enchiladas were a bit dry. I would recommend adding more sauce or using a different type of cheese.
Adriana Mendez
[email protected]I've never made enchiladas before, but this recipe was easy to follow and the enchiladas turned out great! I will definitely be making these again.
Taha Umar
[email protected]I made these enchiladas for my picky kids and they loved them! I was surprised at how easy they were to make and how delicious they turned out.
Baller Gee
[email protected]These enchiladas were a bit too spicy for my taste. I would recommend using less chili powder or cayenne pepper.
Abir Ahmad
[email protected]I'm not a big fan of sour cream, so I used a different sauce for these enchiladas. They were still very good, but I think I would have liked them even more with the sour cream sauce.
M Arif Khan M Arif Khan
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce and it worked out great. I will definitely be making these again.
SUmeya Ali Adem
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them. I will definitely be making them again.
Chukwuyenum Success
[email protected]The chicken enchiladas were a bit bland for my taste. I would recommend adding more spices to the chicken and sauce. Otherwise, the recipe was easy to follow and the enchiladas were cooked perfectly.
SMTech Mark
[email protected]These enchiladas were delicious! I used rotisserie chicken to save time, and the sour cream sauce was the perfect complement to the chicken. I will definitely be making these again.
Haseen Rajpoot
[email protected]I've made these enchiladas several times now and they are always a crowd-pleaser. The recipe is easy to follow and the ingredients are easy to find. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to eat.
Hillary Enyonam
[email protected]These chicken enchiladas were a hit with my family! The sour cream sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this recipe again.