Chicken Sour cream Enchiladas
Chicken Sour cream Enchiladas

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Hello, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken sour cream enchiladas. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sour cream and chicken fill these quick and easy enchiladas. Reviews for: Photos of Enchanted Sour Cream Chicken Enchiladas. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

Chicken Sour cream Enchiladas is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Chicken Sour cream Enchiladas is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook chicken sour cream enchiladas using 8 ingredients and 12 steps. Here is how you can achieve it.

What needs to be prepared of Chicken Sour cream Enchiladas:
  1. Take 3-4 cups cooked shredded chicken (I used rotisserie chicken)
  2. Prepare 1 medium yellow or white onion, chopped
  3. Get 1 teaspoon olive oil
  4. Make ready 1 cup sour cream
  5. Make ready 1/2 cup chopped parsley
  6. Make ready 1 large can enchilada sauce
  7. Take 3 cups shredded cheese (I use mexican blend)
  8. Get 6-10 flour tortillas

These can be made very simply from scratch. Cook your chicken breasts in the enchilada sauce. These Chicken Sour Cream Enchiladas and my favorite, more of a mild chicken and cheese comfort food. The sour cream and parsley balance each All you need to make these Chicken Sour Cream Enchiladas is shredded chicken (I used already cooked rotisserie chicken purchased at the grocery.

This Is To Make Chicken Sour cream Enchiladas:
  1. Pre heat oven to 350 degrees
  2. In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined.
  3. Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken.
  4. Add the sour cream and parsley, stir until well combined.
  5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it.
  6. Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish.
  7. Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture.
  8. Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up.
  9. Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top.
  10. Top with more shredded cheese and garnish with chopped parsley
  11. Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted.
  12. Enjoy!!!!

These creamy, easy chicken enchiladas topped with melted cheese and stuffed with onion, bell pepper strips, and green chiles will turn Stir in sour cream and chiles; set aside. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple The sauce itself was a creamy blend of sour cream and chicken broth. A few pickled jalapeños were added, yet they provided more color than fire, as all that. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL.

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