How Do You Make Easy Sour Cream Chicken Enchiladas?
These enchiladas are a hit with young and old alike! They are my family’s most requested meal. This recipe can be made ahead, and stored in the refrigerator, or even frozen. Great use for leftover chicken, or quick weeknight meal, using a rotisserie chicken from the grocery store. Mix chopped ortega chiles, sour cream and soup in large mixing bowl. Take approximately 1/4th of this mixture and mix with cut up chicken. Take another 1/4th of sauce mixture and spread in bottom of greased baking pan. Fill flour tortillas (soft taco or fajita size works best) with a scoop of chicken mixture and handful of cheese. Roll enchilada style. Place enchiladas on sauce in pan. Cover enchiladas with remaining sauce and cover baking pan with foil. Bake at 350 for approximately 30-35 minutes. Remove foil, sprinkle with remaining cheese and bake another 5 minutes. Garnish with tomatoes, lettuce and sour cream if desired.
