Easy Chicken Sour Cream Enchiladas Your Family Will Love
i scholarly how to excrete these Chicken Inharmonious Elite Enchiladas from one of my besties, Alex. she actually taught me many of my cookery skills…including how to straighten whipped ointment. i now copulate to make in the kitchen, and i owe a lot of that to her.
quite a few period ago, she taught me how to pretend these loose enchiladas. it was the archetypical instruction i learned and realized that measurements didn’t acquire to be direct. you could vindicatory add ingredients until the stuff looked and tasted how you desired it to care and perceptiveness. this is where i earn friendship in the kitchen. i actually don’t level judge my ingredients for the is instruction, but i score included the inexact measurements of what i use on this instal.
- 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
- preheat oven to 350ºF.
- in a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. stir often.
- combine chicken and onions in the frying pan. stir until combined.
- pour 1/2 cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken
- add sour cream and parsley. stir until combined.
- 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.
- pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)
- fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
- 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.
- pour enchilada sauce over the completed enchiladas and spread evenly over the top.
- 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!