Easiest Way to Make Delicious Easy Sour Cream Chicken Enchiladas

Easy Sour Cream Chicken Enchiladas. This was very easy fast and delicious! I sauted some garlic and olive oil and added some salsa to the sauce for more flavor. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

And there is NO canned cream soup in my enchiladas -- Hope you give them a try! In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe. You can cook Easy Sour Cream Chicken Enchiladas using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Easy Sour Cream Chicken Enchiladas

1. It's 3 cup of cooked chicken.
2. You need 1/2 cup of roasted green chilis, chopped.
3. It's 3/4 cup of low-fat sour cream.
4. You need 1/4 tsp of cumin.
5. It's 12 of white corn tortilla.
6. You need 1 1/2 cup of Monterey Jack, cheddar, or vegan cheese, shredded.
7. Prepare 1 tbsp of olive oil.
8. Prepare 1 small of onion, peeled, diced fine.
9. It's 1 tsp of chili powder, mild or hot.
10. Prepare 1 tsp of cumin.
11. You need 3 clove of garlic, minced.
12. Prepare 28 oz of 1 can, crushed fire-roasted tomatoes.
13. It's 1 tsp of organic sugar or agave.
14. Prepare 1 of splash balsamic or red wine vinegar.
15. It's 2 tsp of dried cilantro, or 1 tablespoon fresh minced cilantro.
16. You need 1 of juice from a large fresh lime.
17. It's 1 of cracked or lemon pepper, to taste.
18. You need 1 of light olive oil, as needed.

A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas. When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways. Sour Cream Chicken Enchiladas are a favorite of mine. This Tex Mex classic is an easy dish to put together for a weeknight meal.

Easy Sour Cream Chicken Enchiladas instructions

1. Lightly oil a 13x9" baking dish. Preheat oven to 350° F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside..
2. Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently saute' the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro. Stir and bring to a simmer. Cover and cook 15 to 20 minutes..
3. To make the baked Enchiladas: Spread about a spoonful (about 4oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla in the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro..
4. Bake for 20 minutes, until cheese is melted, the sauce is bubbling, and the enchiladas are hot..
5. Serve with crisp green salad, and offer salsa and fresh guacamole at the table..

I don't know about you, but I am always looking for a new way to prepare your basic chicken breast. Stir until melted, then cut fire off. Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! Problem was, when I moved to Florida it wasn't so easy to find real-deal enchiladas anymore!

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