Sour Cream Chicken Enchiladas
These easy Sour Cream Chicken Enchiladas are rich, creamy and great for any night of the week! A creamy, cheesy chicken filling is rolled in corn tortillas and topped with enchilada sauce and more cheese.
Servings: 4
Ingredients
- 1 large chicken breast
- 1 Tablespoon taco seasoning
- 1/2 cup onion diced
- 1 1/2 cup sour cream
- 1 1/2 cups Cheddar Cheese
- 8 corn tortillas
- 20 oz enchilada sauce
Instructions
- Preheat oven to 350º F.
- Season chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through. Remove from oven and shred.1 large chicken breast, 1 Tablespoon taco seasoning
- Combine chicken, onion, sour cream and 1 cup of cheese in a bowl.1/2 cup onion, 1 1/2 cup sour cream, 1 1/2 cups Cheddar Cheese
- Wrap corn tortillas in a towel and heat in microwave for 1 minute until hot and warmed through.8 corn tortillas
- Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.
- Pour over the rest of the enchilada sauce. Cover with foil and bake for about 30-35 minutes, until bubbly and warm.20 oz enchilada sauce
- Uncover, sprinkle with remaining cheese. Return to the oven for 15 minutes, or until cheese is melted.
- Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).
Video
Nutrition
Calories: 537kcal | Carbohydrates: 42g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 101mg | Sodium: 1622mg | Potassium: 313mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1971IU | Vitamin C: 6mg | Calcium: 434mg | Iron: 2mg
