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This tasty Sour Cream Chicken Enchiladas recipe is an adaptation from my husbands grandmother who would make these just about every Sunday. With very little preparation required (even less if you use a rotisserie chicken), these can be made up whenever time gets away from you in the middle of the week. The recipe is a nice twist to standard enchiladas and it’s kid approved, which means a lot in my book.
Ingredients
- 4 chicken breasts cooked and shredded (or rotisserie chicken if you’re on a time crunch) approx. 2lbs
- 1 4oz can of green chilies
- 4-6 green onions chopped
- 8oz sour cream
- 2 cups grated cheddar cheese
- salt and pepper to taste
- tortillas
- 2 cans red enchilada sauce
- Tomatillo Sauce (optional)
Directions
Pre-heat oven to 350F.
Start off by mixing all ingredients except the tortillas and enchilada sauce in a medium bowl and then spread the mixture into your tortillas.
Then roll up the tortillas and place in a 9×13 baking dish.
Next, pour the can of enchilada sauce over top and bake at 350 for 20-30 minutes until heated through.
These are amazing just like this… but if you want to take it to the next level you should try splashing a little Tomatillo Sauce on top of these White Chicken Enchiladas.
This recipe is not only a delicious and easy meal to make in the middle of a busy week; but can also can be frozen for later. I like to make up double batch of these Sour Cream Chicken Enchiladas and serve one that night while freezing the other. When preparing from the freezer, you’ll want to thaw it on the the counter awhile or in the fridge overnight, then and cook as normal.
Sour Cream Chicken Enchiladas
Ingredients
- 4 chicken breasts, cooked and shredded can use rotisserie chicken (approx 2 lbs)
- 1 4oz can of green chilies
- 4-6 green onions chopped
- 1 8oz tub of sour cream
- 2 cups grated chedder cheese
- salt and pepper
- tortillas
- 2 14.5 oz can red enchilada sauce
- Tomatillo Sauce Optional
Instructions
- Pre-heat oven to 350°F
- Start off by mixing all ingredients except the tortillas and enchilada sauce in a medium bowl and then spread the mixture into your tortillas.
- Then roll up the tortillas and place in a 9×13 baking dish.
- Next, pour the can of enchilada sauce over top and bake at 350 for 20-30 minutes until heated through.
- These are amazing just like this… but if you want to take it to the next level you should try splashing a little Tomatillo Sauce on top of these White Chicken Enchiladas.
- This recipe is not only a delicious and easy meal to make in the middle of a busy week; but can also can be frozen for later. I like to make up double batch of these Sour Cream Chicken Enchiladas and serve one that night while freezing the other. When preparing from the freezer, you’ll want to thaw it on the the counter awhile or in the fridge overnight, then and cook as normal.
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