Sour cream chicken enchiladas
with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy!
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All of these ingredients are
readily available.
You can buy taco seasoning or
make your own
. And don’t forget the optional stir-ins to add some color and spice!
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A
perfect recipe
for using leftover rotisserie chicken or even canned chicken!
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Make Filling.
In a large mixing bowl, combine lime juice, taco seasoning, the first portion of sour cream, the first portion of green enchilada sauce, and
any desired optional mix-ins.
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Make Filling.
Add chicken and the first portion of shredded cheddar cheese.
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Make Filling.
Mix well.
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Prep.
Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F
(175°C).
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Assemble.
Lay out the flour tortillas and add a generous ½ cup portion of filling into each one.
Roll them up
and place them into your baking dish with the seam side facing downward.
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Make sauce.
In a bowl, mix together the remaining sour cream and green enchilada sauce and
pour it over the top
of the enchiladas.
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Make sauce.
In a bowl, mix together the remaining sour cream and green enchilada sauce and
pour it over the top
of the enchiladas.
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Top with cheese.
Sprinkle with the remaining shredded cheddar cheese.
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Bake.
Bake at 350°F
(175°C)
until the sauce is bubbling around the edges of the enchiladas, about 25-30 minutes.
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Remove from oven & enjoy!
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