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    Sour Cream Chicken Enchiladas

    clock-icon55 minutes
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    Pixicook editorial team

    A comforting dish featuring shredded chicken wrapped in tortillas, smothered in a creamy green enchilada sauce, and baked with cheese.

    Ingredients for Sour Cream Chicken Enchiladas

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Green Enchilada Sauce

    0 oz

    Substitute chevron-down

    Cream of Chicken Soup

    0 oz

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Rotisserie Chicken, Shredded

    0 lb

    Substitute chevron-down

    Diced Green Chiles

    0 oz

    Substitute chevron-down

    Flour Tortillas

    each

    Substitute chevron-down

    Mozzarella Cheese, Grated

    cups

    Substitute chevron-down

    Tomatoes, Chopped

    each

    Substitute chevron-down

    Cilantro, Fresh, chopped

    to taste

    Substitute chevron-down

    How to Make Sour Cream Chicken Enchiladas

    1. Prepare the Sauce

    In a large bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream until smooth. Spread half a cup of this mixture evenly across the bottom of the 9-by-13-inch baking dish.

    2. Prepare the Chicken Mixture

    Shred the meat from a rotisserie chicken to make about 4 cups and mix with a can of diced green chiles in a medium bowl.

    3. Assemble the Enchiladas

    Lay out the flour tortillas and sprinkle a generous amount of grated mozzarella cheese down the center of each one, followed by the chicken mixture. Roll each tortilla tightly and place seam side down in the baking dish.

    4. Bake the Enchiladas

    Pour the remaining enchilada sauce over the rolled tortillas, covering them completely. Bake in the preheated oven at 350 degrees Fahrenheit for 20 minutes.

    5. Add Cheese and Finish Baking

    Sprinkle the rest of the grated mozzarella cheese over the enchiladas and bake for another 15 minutes or broil for 1 to 2 minutes until the cheese is bubbly and golden.

    6. Garnish and Serve

    Garnish the baked enchiladas with fresh chopped tomatoes and cilantro. Serve hot with a wedge of lime on the side if desired.


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