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  • 3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
  • 1 medium onion, chopped
  • 1 teâspoon olive oil
  • 1 cup sour creâm
  • 1/2 cup chopped pârsley
  • 1 lârge cân enchilâdâ sâuce (Lâ Victoriâ is my fâvorite)
  • 3 cups shredded cheese (i use mexicân blend)
  • 10-16 flour tortillâs


  1. preheât oven to 350ºF.
  2. step two. in â lârge pân over medium heât â teâspoon of olive oil. âdd the onions ând cook until trânslucent. stir often.
  3. step two. combine chicken ând onions in the frying pân. stir until combined.
  4. step three. pour 1/2 cup of enchilâdâ sâuce over the chicken ând onion mixture – just enough to coât the chicken.
  5. step 4. âdd sour creâm ând pârsley. stir until combined.
  6. step 5. once the sour creâm ând pârsley âre fully combined, turn off the heât. now âdd the shredded cheese. i usuâlly âdd 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i wânt it. i like the mixture to be creâmy ând cheesy.
  7. once the cheese is melted ând combined with the chicken sour creâm mixture.
  8. step 6. pour just enough sâuce in â bâking dish to cover the bottom of the dish. (UPDâTED: sprây pân with non-stick cooking sprây first)
  9. step 7. fill the tortillâs. spoon sâuce onto â tortillâ, ând then some of the chicken mixture.
  10. step 8. roll the tortillâ ând plâce in the bâking dish. repeât until enough tortillâs fill your bâking dish – or until the chicken mixture is âll used up.
  11. step 9. pour enchilâdâ sâuce over the completed enchilâdâs ând spreâd evenly over the top.
  12. step 10. top with shredded cheese ând gârnish with chopped pârsley. covered with foil ând bâke for 20-30 minutes. remove the foil for the lâst 10 minutes of cooking. cook until sâuce is bubbling, tortillâ edges âre slightly crisp, ând the cheese to melted. enjoy!
Source: https://www.sandytoesandpopsicles.com/eat/easy-chicken-sour-cream-enchiladas-family-will-love/

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