Love chicken enchiladas? Love sour cream enchiladas? Well today’s recipe is a hybrid of the two.
These enchiladas have a nice creamy filling on the inside, but are bathed in that traditional red enchiladas sauce. I loved the results and so did my family.
This makes 10 enchiladas and they are divided between two 9 x 13 inch baking dishes. This gives the enchiladas room to breath allowing space in between each enchiladas. This helps reduce the tortilla from getting too soft in the baking process.
- 2 Tbsp butter
- 1 onion chopped
- 2 cups cooked chicken
- 1 cup sour cream (I used light)
- 1 (7 oz) can fire roasted green chilies
- ½ tsp salt
- 4 cups shredded cheese, divided (I used a combo of cheddar and monterey jack)
- 10 large flour tortilla
- 1 (28 oz) can red enchilada sauce (I used mild)
- additional sour cream and chopped green onion, optional for garnish
- Preheat oven to 350 degrees.
- In a skillet, melt butter and cook onion in the butter until softened.
- In a bowl, add the cooked onion, chicken, sour cream green chilies, salt, and 2 cups of the cheese, Stir until combined.
- Spray 2 9 x 13 pans with non-stick spray. Then add a spoonful or 2 of the enchilada sauce to the bottom of each pan and spread to coat.
- Spread a spoonful of the enchilada sauce over each tortilla then add ½ cup of filling and roll up. Place rolled enchiladas in the prepared pans - five in each pan.
- Pour the remaining sauce over the enchiladas and then sprinkle with the remaining cheese.
- Bake at 350 degrees for 20-30 minutes until hot and bubbly.
- Top with sour cream and green onion to serve, if desired. Serves 5.
Recipe adapted from The Essential Mormon Cookbook.