Sour Cream Enchiladas
After I made those Wholly Guacamole Enchiladas a few weeks back, I knew I had to make some more! I decided to adapt the recipe using the guacamole and replace it with sour cream. They were so delicious! Again, my husband nearly ate the entire plate.
I used Lynn’s Kitchen Adventures Homemade Enchilada Sauce for these; however, you can also use a canned enchilada sauce as well. They still had that kick to them, which I think is from the sauce but you can easily use 1/2 of the chili powder called for in the homemade sauce to get a more mild taste.
- 1 1/2 Lbs Chicken Breast, Cooked and Shredded (About 2 Cups)
- 1 Regular Size Can of Rotel with Green Chilies, Drained
- 4 Green Onions, Diced
- 1/4 Cup Cilantro, Chopped
- 1 1/2 Cups Sour Cream
- 12 6inch Corn Tortillas
- 2 Cups of Shredded Sharp Cheddar Cheese
- 2 Cups Red Enchilada Sauce (Canned or Homemade)
Begin by preheating the oven to 350*.
At this point the chicken should be cooked and shredded. Add the chicken to a bowl and mix in the Rotel, Onions, Cilantro, and Sour Cream. Be sure this is coated well.
Next using a small skillet warm up the corn tortillas for 2-3 minutes to make them more pliable to use.
Fill each tortilla with the chicken mixture, then fold them and place seam side down on a greased 9x13 baking dish.
Once you have repeated this for the remaining tortillas, pour the enchilada sauce evenly over the dish and then sprinkle evenly with the cheese.
Bake for 15 minutes until the cheese is fully melted.
Let cool for 5 minutes and serve.
It’s time to enjoy a Mexican Night with these yummy enchiladas!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.