Sour Cream Chicken Enchiladas

It's like free i used leftover shredded chicken and frozen mexican style street corn instead of the beans and it was delish!

Recipe Summary Sour Cream Chicken Enchiladas

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Ingredients | Enchilada Casserole Mexican Chicken Casserole Recipes

1 bunch cilantro

1 cup sour cream

2 (7 ounce) cans jalapeno salsa

2 (7 ounce) cans prepared green chile salsa

2 skinless, boneless chicken breast halves, cooked and shredded

1 onion

12 (6 inch) flour tortillas

2 cups shredded Cheddar cheese

Directions

To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.

To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.

Preheat oven to 350 degrees F (175 degrees C).

Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.

Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Info | Enchilada Casserole Mexican Chicken Casserole Recipes

prep: 20 mins cook: 30 mins total: 50 mins Servings: 12 Yield: 12 enchiladas

TAG : Sour Cream Chicken Enchiladas

World Cuisine Recipes, Latin American, Mexican,