Chicken Enchiladas with Sour Cream
Looking for a delicious and easy-to-make dinner idea that the whole family will love? These chicken enchiladas with sour cream are sure to be a hit! Packed with flavorful ingredients and topped with a creamy sour cream sauce, this dish is perfect for any night of the week.
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 8 small flour tortillas
Instructions:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, 1/2 cup of sour cream, half of the shredded cheese, green onions, and cilantro.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- In a separate bowl, mix together the remaining enchilada sauce and sour cream. Pour over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with additional green onions and cilantro if desired.
Popular questions:
- Q: Can I use corn tortillas instead of flour tortillas?
- Q: Can I use leftover rotisserie chicken for this recipe?
- Q: How can I make this dish spicier?
A: Yes, you can substitute corn tortillas for flour tortillas for a different flavor and texture.
A: Absolutely! Leftover rotisserie chicken works great in these enchiladas.
A: Add some diced jalapenos or a sprinkle of cayenne pepper to the chicken mixture for extra heat.
Helpful tips:
- Lightly fry the tortillas in a pan before filling them for added flavor and texture.
- Add a dollop of guacamole or salsa on top of the enchiladas before serving for extra flavor.
Expert Secrets:
- Bake the enchiladas uncovered for the last 5 minutes to get a crispy cheese topping.
- Use a rotisserie chicken for a more flavorful and tender filling.
