How to Cook Delicious Easy Sour Cream Chicken Enchiladas

Easy Sour Cream Chicken Enchiladas. Sour Cream Chicken Enchiladas Sour Cream Chicken Enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Sour Cream Chicken Enchiladas are an easy Tex-Mex style dinner idea. Creamy, cheesy, and quick to prepare, these are sure to be a favorite. No condensed soup in this recipe, and use a rotisserie chicken for a time saver! You can cook Easy Sour Cream Chicken Enchiladas using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Easy Sour Cream Chicken Enchiladas

1. Prepare 3 cup of cooked chicken.
2. It's 1/2 cup of roasted green chilis, chopped.
3. It's 3/4 cup of low-fat sour cream.
4. It's 1/4 tsp of cumin.
5. Prepare 12 of white corn tortilla.
6. Prepare 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. It's 28 oz of 1 can, crushed fire-roasted tomatoes.
13. You need 1 tsp of organic sugar or agave.
14. You need 1 of splash balsamic or red wine vinegar.
15. You need 2 tsp of dried cilantro, or 1 tablespoon fresh minced cilantro.
16. It's 1 of juice from a large fresh lime.
17. You need 1 of cracked or lemon pepper, to taste.
18. You need 1 of light olive oil, as needed.

Simple Sour Cream Chicken Enchiladas - a very easy recipe made with a creamy homemade green & white sauce. I know summer is coming, and it will be brutal (hey, it's Phoenix!), so I'm determined to enjoy using my oven while I can, and cranking out some dinners that. Heat the oil in a skillet over medium-high heat. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder.

Easy Sour Cream Chicken Enchiladas step by step

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..

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! All you need to make these Chicken Sour Cream Enchiladas is shredded chicken (I used already cooked rotisserie chicken purchased at the grocery store), shredded cheese, onion, flour tortillas (corn will work), enchilada sauce, and parsley. Start by preparing your ingredients, such as chopping the onion and parsley, and shredding the chicken. Make a batch of delicious sour cream chicken enchiladas for dinner tonight!

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