Sour Cream Chicken Enchiladas
These creamy sour cream chicken enchiladas are an easy, comforting dinner made with shredded chicken, green chiles, cheese, and a rich homemade sour cream sauce.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray.
In a medium bowl, mix together shredded chicken, the light parts of the green onions, ½ cup cheese, green chiles, salt, chili powder, and smoked paprika.
Warm the tortillas (see tip below) to prevent cracking. Spoon about 2 tablespoons of filling into each tortilla, roll them up, and place seam-side down in the baking dish.
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Continue Reading at Meganvskitchen →Chef's Notes
Warm Corn Tortillas: To keep corn tortillas from cracking, microwave the stack for 20 seconds, flip (move the top half to the bottom), and microwave another 20 seconds. They should be soft and pliable but not too hot
Thin out the sauce if needed: If the sauce gets too thick after adding the cheese and sour cream, you can whisk in a splash of broth or milk to loosen it up.
Don’t boil the sauce after adding sour cream: High heat can cause it to curdle. Be sure to remove the pan from the heat before stirring in the sour cream.
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