Creamy Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

🕒 Prep Time: 20 minutes
🕒 Cook Time: 40 minutes
🕒 Total Time: 1 hour

Description:

Indulge in the delightful flavors of these Sour Cream Chicken Enchiladas, a perfect blend of tender chicken, creamy sour cream, zesty Rotel tomatoes, and gooey cheddar cheese, all wrapped in warm corn tortillas. This recipe is a crowd-pleaser and a go-to option for a quick and easy dinner, with a hint of spice to tantalize your taste buds.

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Ingredients:

• 2 chicken breasts
• 1 tablespoon chili powder
• 1 cup sour cream
• 1 can Rotel tomatoes & chilies
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 onion

Instructions:

1. Preparation:

   • Shred the chicken breasts and combine them with chili powder in a bowl. Set aside.
   • In a saucepan, mix the soup, sour cream, and Rotel tomatoes & chilies. Heat slowly over medium heat, stirring often, until well combined and heated through.

2. Prepare the Tortillas:

   • In a separate skillet, wilt the corn tortillas in vegetable oil. Once softened, remove and pat dry with a paper towel to remove excess oil.

3. Assemble the Enchiladas:

   • Take each tortilla and place a small amount of the soup mixture, chicken mixture, shredded cheese, and chopped onion onto the center. Roll the tortilla tightly and place it seam side down in a casserole dish. Repeat with the remaining tortillas.

4. Bake:

   • Once all the enchiladas are assembled in the dish, pour the remaining sauce over the top. Sprinkle with the remaining shredded cheese and chopped onions.

5. Bake:

   • Preheat the oven to 350°F (175°C). Bake the enchiladas for 30-40 minutes or until the sauce is bubbly and the cheese is melted and golden brown.

6. Serve:

   • Remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro, diced tomatoes, avocado slices, and a dollop of sour cream if desired.

Nutritional Information (per serving):

• Calories: 241.6
• Fat: 12.4g
  • Saturated Fat: 5.7g
• Cholesterol: 24.8mg
• Sodium: 714.1mg
• Carbohydrates: 29.4g
  • Fiber: 3.5g
  • Sugar: 2.2g
• Protein: 5.4g

Recipe Notes:

• These enchiladas can be customized to your liking by adding additional toppings such as sliced black olives, diced green chilies, or chopped jalapeños.
• For a time-saving option, you can use pre-cooked rotisserie chicken instead of cooking and shredding the chicken breasts.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.