Supreme Sour Cream Chicken Enchiladas
Creamy, juicy, and packed with melty cheese, these Supreme Sour Cream Chicken Enchiladas are the kind of comforting weeknight dinner that feels like a hug on a plate.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Ingredients
- 2 cups cooked chicken, cubed Use rotisserie chicken or cooked breasts shredded or cubed.
- 1 cup sour cream Room temperature for easier mixing.
- 2 cups Monterey Jack cheese, shredded Reserve a small handful for topping if desired.
- 12 pieces corn tortillas Warmed briefly or fried until soft to make rolling easier.
- 1 can green chilies, chopped and drained 4 ounces.
- ½ cup vegetable oil For lightly frying tortillas (can substitute canola oil).
- Salt and black pepper To taste.
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a medium bowl, mix the cooked chicken with 1 cup sour cream, 1 1/2 cups shredded Monterey Jack (reserve 1/2 cup for topping), and a pinch of salt and black pepper. Taste and adjust seasoning.
- Heat ½ cup vegetable oil in a skillet over medium heat. Briefly fry each corn tortilla for about 5 to 10 seconds per side until soft and pliable, then drain on paper towels.
- Spoon about 2 to 3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the greased baking dish. Arrange enchiladas snugly in the dish.
- Sprinkle the chopped and drained green chilies evenly over the enchiladas. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted and golden and the edges are bubbly. Let rest for 5 minutes before serving to set slightly.
Notes
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. For freezing, assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months.