Our easiest sour cream chicken enchilada recipe is filled with chicken, cheese, and a great sour cream sauce. These are the best sour cream chicken enchiladas that will get better the next day and freeze great.
* Ingredients :
° 3-4 cups cooked shredded chicken (I use cooked roast chicken)
° 1 medium onion chopped
° 1 teaspoon olive oil
° 1 cup sour cream
° cup chopped parsley
° 1 large can of enchiladas (La Victoria is my favourite)
° 3 cups shredded cheese (I use the Mexican mix)
° 10-16 flour tortillas
* Directions :
Heat the oven to 350 degrees Fahrenheit.
The second step. In skillet on heat, 1 tsp oil olive. Adding oniions & cooking to translucent. stir frequently.
The second step. Combine chicken and onion in a skillet. Stir until smooth.
The third step. Pour ½ c enchilada sauce on the chicken and onion mixture - only enough to covering chicken.
Step 4. Add cream & parsley. Stir to smooth.
Step 5. As soon as the sour cream and parsley are completely mixed, turn off the heat. Now add the grated cheese. I usually add 2 to 2 cups. Sometimes more. It depends on how cheesy you want it.Once cheese has melt, blend it with chicken sour cream mix
Step 6: Pour enough sauce into the baking sheet so that it covers the bottom of the plate. (Updated: Spray pan with non-stick cooking spray first)
Step 7. Fill the tortilla.Pour sauce on tortillas, & chicken mix .
Step 8.Rolling cake & placing on sheet baking.Repeat to there enough tortillas on baking sheet
Step 9.Drizzle over the finished enchiladas and distribute evenly on top.Step 10: Add grated cheese & garnish wiith finely chop parsley.Covering with foil & aluminum foil and baking for 21-31 min .Removing foil for 10 min cook. Cook until the sauce has softened, the edges of the tortilla are slightly crisp and the cheese has melted. Enjoy!
