Chicken or Turkey Enchiladas with Sour Cream Recipe
Overview:
These rich and easy enchiladas are a timeless favorite, originating from Sunset’s 1969 cookbook. With a cooking time of just 20 minutes, they’re perfect for busy weeknights. By using pre-grated cheese, you can save even more time. Customize your enchiladas with your preferred red or green salsa for an extra burst of flavor. This recipe yields 6 servings, making it ideal for family dinners or gatherings with friends.
Nutritional Information:
- Calories: 528
- Fat: 42.1g
- Saturated Fat: 19.1g
- Cholesterol: 73.4mg
- Sodium: 684.5mg
- Carbohydrates: 25.2g
- Fiber: 3g
- Sugar: 0.7g
- Protein: 14.6g
Ingredients:
- 3 cups cooked chicken or turkey, shredded
- 2 cups sour cream
- 8 ounces sharp cheddar cheese, shredded
- 1/3 teaspoon salt
- 12 corn tortillas
- 1 tablespoon canola oil
- 1 jar (about 12 ounces) medium-hot salsa
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | In a large bowl, combine the shredded chicken or turkey, sour cream, 2 cups of shredded cheese, and salt until well mixed. | Prep Time: 5 minutes |
| 2 | Heat the canola oil in an 8-to 10-inch frying pan over low heat. | Cook Time: 5 minutes |
| 3 | Dip each tortilla, one at a time, into the hot oil for about 5 seconds, just until they become limp. | Cook Time: 5 minutes |
| 4 | Evenly distribute the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a 9×13 inch baking dish. | Assembly Time: 5 minutes |
| 5 | Pour the salsa evenly over the top of the rolled enchiladas. | Assembly Time: 2 minutes |
| 6 | Bake the enchiladas in a preheated 350°F (175°C) oven until heated through, about 20 minutes. | Cook Time: 20 minutes |
| 7 | Optionally, sprinkle more shredded cheese over the hot enchiladas before serving. | Assembly Time: 2 minutes |
Serving:
- Serve the enchiladas hot, straight from the oven, with your favorite sides such as rice, beans, or a fresh salad.
- Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream for extra flavor and presentation.
Tips:
- Time-Saving Tip: Use pre-cooked rotisserie chicken or leftover turkey to speed up preparation.
- Make-Ahead: Prepare the enchiladas up to step 4, cover tightly, and refrigerate for up to 24 hours before baking.
- Customization: Experiment with different cheeses or add-ins like diced green chilies, black beans, or corn for variation.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Freezing: These enchiladas can be frozen before or after baking. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy these Chicken or Turkey Enchiladas with Sour Cream as a satisfying and flavorful meal that’s sure to become a family favorite! 🌮🥑
