Description
A comforting dish featuring tender shredded chicken enveloped in creamy sour cream and zesty enchilada sauce, all wrapped in soft corn tortillas.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 can (10 oz) enchilada sauce
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 4–5 minutes. Season with salt.
- In a medium bowl, combine shredded chicken, sour cream, half of the shredded cheese, and sautéed onions. Stir and season with salt and pepper.
- Warm corn tortillas in a damp paper towel in the microwave for 10–15 seconds.
- Spread a thin layer of enchilada sauce in a baking dish. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
- Bake for about 20 minutes, or until the cheese is bubbly and heated through.
- Let cool for a minute before serving hot, garnished with cilantro, avocado, or red pepper flakes.
Notes
Leftovers can be stored in an airtight container for 3-4 days or frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, comfort food, chicken recipe, Mexican cuisine, creamy sauce
