How to Prepare Perfect Chicken Sour cream Enchiladas

Chicken Sour cream Enchiladas. Remove from heat; stir in sour cream and green chilies. 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.

Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! Recipe Tips for Sour Cream Chicken Enchiladas. I have clarified the instructions a provided a more step by step instructions that will make it easier to get it perfect first time and every time. You can cook Chicken Sour cream Enchiladas using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chicken Sour cream Enchiladas

1. It's 3-4 cups of cooked shredded chicken (I used rotisserie chicken).
2. You need 1 of medium yellow or white onion, chopped.
3. It's 1 teaspoon of olive oil.
4. It's 1 cup of sour cream.
5. Prepare 1/2 cup of chopped parsley.
6. Prepare 1 of large can enchilada sauce.
7. Prepare 3 cups of shredded cheese (I use mexican blend).
8. It's 6-10 of flour tortillas.

The main differences in the various versions of this recipe was the amount of chicken. In a skillet, brown the chopped onions until soft.; Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup. Cook over medium high heat until mixed thoroughly. Sour Cream Enchiladas Creamy, cheesy enchiladas with the sharp flavor of green onion.

Chicken Sour cream Enchiladas step by step

1. Pre heat oven to 350 degrees.
2. In a large pan over medium heat, 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 well combined..
3. Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken..
4. Add the sour cream and parsley, stir until well combined..
5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it..
6. Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish..
7. Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture..
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 used up..
9. Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top..
10. Top with more shredded cheese and garnish with chopped parsley.
11. Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted..
12. Enjoy!!!!.

Sour cream: We strongly recommend using full-fat sour cream in white chicken enchiladas recipe. It's an important factor in the richness of the sauce. Also, low-fat sour cream tends to separate and get runny when heated. You might end up with gloppy enchiladas! Green onions: Don't have any green onions?