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.
Sour Cream Enchiladas
- 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 6 inch 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.