Sour Cream Chicken Enchiladas

5 from 2 votes

Sour Cream Chicken Enchiladas

Course: Dinner, Main Course

Cuisine: Tex-Mex

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Sour Cream Chicken Enchiladas are rich, creamy, and easy! Chicken, onion, and cheese are wrapped in flour tortillas, then topped with cheesy sour cream and baked to golden perfection!

Ingredients

1 chicken or about 2-3 cups of shredded chicken
10 flour tortillas softened, 10” is the best size
2 tablespoons butter
1 onion small, diced
2 cups mushrooms sliced
jalapenos diced jalapenos, start with a small amount before adding more, Optional
3 cloves garlic minced, Optional
1 green chilies can 4 ounce
1 teaspoon cayenne pepper more if needed to your taste
15 ounces cheese Monterey Jack or Mexican blend cheese shredded, use block cheese you shred yourself for the best flavor
1 ½ cups sour cream

Instructions

Preheat oven to 350 degrees.
In a skillet, brown the onions, mushrooms, jalapenos, and garlic until soft.
Add in the shredded chicken, cayenne pepper, green chilies and half cup of the sour cream. Mix thoroughly.
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place in 9 X 13 baking dish, that has been lightly coated with sour cream, seam side down. Continue to do this until your pan is full. Put remaining sour cream over the top of the tortillas in the dish, Top with cheese.
Bake for 20 minutes until heated through.

Notes

1. For a couple, we modify this recipe by placing 2 to 3 filled tortillas on a dinner plate instead of the casserole 9x13, still lightly coating the plate with sour cream, and use the microwave to warm and melt cheese.

2. Other modification, I often use other “yellow” cheeses in place of the Monterey Jack.

3. Toppings, optional, include guacamole, Pico de Gallo, salsa, green onions, diced tomatoes, and/or cilantro.

4. We love purchasing Ready to Cook Tortillas over fully cooked.

5. Leftover turkey can also be used.

Depending on your family’s tastes you may need to adjust up or down the amount of “spicy” or pungent ingredients. This is the nature of spices, chilies, and peppers.

Nutrition - See Recipe Post for Nutrition Disclaimer