KILLER CHICKEN SOUR CREAM ENCHILADAS

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Killer Chicken Sour Cream Enchiladas image

These are a favorite for when we have company over. I love that this recipe calls for fresh ingredients rather than canned. Yes, it takes a little more time, but it's definitely worth the effort. Your tastebuds will thank you :)

Provided by enigma256

Categories     Chicken

Time 2h

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

5 cups chicken, cooked and shredded
3 cups monterey jack cheese, grated
1 onion, diced
3 cups green chilies, chopped (anaheim chiles work nice)
8 ounces green tomatoes, diced
1 garlic clove
salt & pepper
1 pint sour cream
12 (6 inch) corn tortillas

Steps:

  • Preheat oven to 400°F.
  • In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
  • In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
  • Fry tortillas in oil until soft, not crisp, and drain on paper towels.
  • Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
  • Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
  • Bake for 30 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 526.7, Fat 34.8, SaturatedFat 21, Cholesterol 84, Sodium 375.9, Carbohydrate 36.1, Fiber 4.8, Sugar 7, Protein 21.1

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