Supreme Sour Cream Chicken Enchiladas
Delicious enchiladas filled with tender chicken, creamy sour cream, and zesty green chilies, topped with Monterey Jack cheese.
Servings: 6 servings
Calories: 420kcal
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Cooked Chicken, cubed
- 1 cup Sour Cream For creamy consistency
- 2 cups Monterey Jack Cheese, shredded For rich flavor
- 12 pieces Corn Tortillas Ideally 5 inches each
- 1 can Green Chilies, chopped and drained (4 ounces)
- ½ cup Vegetable Oil For softening tortillas
- Salt and Black Pepper To taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix the cooked chicken with sour cream, salt, and pepper.
- Heat vegetable oil in a skillet over medium heat. Briefly fry each tortilla until soft, then drain on paper towels.
- Spoon the chicken mixture onto each tortilla, roll them tightly, and place seam side down in a greased baking dish.
- Sprinkle green chilies and shredded cheese evenly over the enchiladas.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and golden.
Notes
Serve hot with guacamole, salsa, or refried beans. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 420kcal | Fat: 24g