ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Provided by Kate
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
- Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 24.4 g, Cholesterol 85.4 mg, Fat 26.1 g, Fiber 3.3 g, Protein 26.1 g, SaturatedFat 13.6 g, Sodium 540.2 mg, Sugar 1.3 g
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Mary karstrom
[email protected]I'm not sure about the sour cream sauce, but the rest of the recipe sounds good.
Lawangeen Khan
[email protected]These enchiladas look delicious! I'm going to make them for dinner tonight.
Dharma Tamang
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Zayn Kawsar
[email protected]I'm always looking for new enchilada recipes and this one is definitely a keeper!
Ijaz Mirani
[email protected]These enchiladas are a great way to use up leftover chicken.
Joy Lynn
[email protected]I had some leftover enchiladas and they reheated well in the microwave.
Kevin Hammes
[email protected]These enchiladas were a little too bland for my taste. I would recommend adding some more spices to the sour cream sauce.
Amir Badsha
[email protected]I made these enchiladas for my vegetarian friend by using black beans instead of chicken. They were a big hit!
Balorbey
[email protected]I added some chopped green chiles to the sour cream sauce for a little bit of spice. It was the perfect addition!
Ashrafullah Meerzai
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time and they were still delicious.
Nick Carroll
[email protected]I'm not a big fan of sour cream, but I really enjoyed these enchiladas. The flavors were well-balanced and the chicken was perfectly cooked.
Makeshwar Sah
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them and asked for the recipe. Thanks for sharing!
Abuzar Mughal
[email protected]These 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.