EASY CHICKEN SOUR CREAM ENCHILADAS YOUR FAMILY WILL LOVE

i learned how to make these Chicken Sour Cream Enchiladas from one of my besties, Alex. she actually taught me many of my cooking skills…including how to make whipped cream. i now love to cook in the kitchen, and i owe a lot of that to her.

quite a few years ago, she taught me how to make these easy enchiladas. it was the first recipe i learned and realized that measurements didn’t have to be exact. you could just add ingredients until the filling looked and tasted how you wanted it to look and taste. this is where i gain confidence in the kitchen. i actually don’t even measure my ingredients for the is recipe, but i have included the approximate measurements of what i use on this post.

these enchiladas and my favorite, more of a mild chicken and cheese comfort food. the sour cream and parsley balance each other and give it a nice fresh taste. i choose to use mild red sauce because my kids will not eat spicy stuff….however, if you like spicy, get the medium instead of the mild.
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. next, preheat the oven to 350ºF.

first step. heat a teaspoon of olive oil in a large frying pan over medium heat. add the onions and cook until translucent, stirring all the while.

step two. add the chicken to the onions in the frying pan. stir until combined.

step three. pour about 1/3 to 1/2 cup of enchilada sauce over the chicken and onion mixture.

 just enough to coat the chicken.step 4. add sour cream….and parsley.stir until combined.step 5. once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i want it. i like the mixture to be creamy and cheesy.once the cheese is melted and combined with the chicken sour cream mixture, it looks like this. taste it, and see if it needs anything more. more sour cream? more cheese? more sauce? you can adjust it to how you like it best.step 6. now it is time to fill the tortillas and make the enchiladas. pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)step 7. now take a tortilla and spoon some sauce on the tortilla.
next, spoon on some of the chicken mixture.

step 8. roll up the tortilla and place it in the baking dish.

repeat steps to make enough tortillas to fill your baking dish, or until the chicken mixture is all used up.

step 9. pour enchilada sauce over the completed enchiladas. spread it evenly over the top.

step 10. top with more shredded cheese and garnish with chopped parsley.now they are ready to place in the oven. cover with foil and bake for 20-30 minutes. remove the foil for the last 10 minutes of cooking. since the chicken is precooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp, and the cheese is melted.

this is how they will look when they are finished.

 yummy!!! i just love these enchiladas. they are one of my favorite comfort foods, and also make great leftovers for weekday lunches. i hope your family enjoys them as much as our does.

ingredients
3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
1 medium onion, chopped
1 teaspoon olive oil
1 cup sour cream
1/2 cup chopped parsley
1 large can enchilada sauce (La Victoria is my favorite)
3 cups shredded cheese (i use mexican blend)
10-16 flour tortillas

directions
preheat oven to 350ºF.

step two. in a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. stir often.

step two. combine chicken and onions in the frying pan. stir until combined.

step three. pour 1/2 cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.

step 4. add sour cream and parsley. stir until combined.

step 5. once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i want it. i like the mixture to be creamy and cheesy.
once the cheese is melted and combined with the chicken sour cream mixture.

step 6. pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)

step 7. fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.

step 8. roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.

step 9. pour enchilada sauce over the completed enchiladas and spread evenly over the top.

step 10. top with shredded cheese and garnish with chopped parsley. covered with foil and bake for 20-30 minutes. remove the foil for the last 10 minutes of cooking. cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted. enjoy!

serves 8-12

Check out this step by step video on how to make them!