Sour Cream Chicken Enchiladas

Updated at: Thu, 17 Aug 2023 02:32:27 GMT

Step 1

Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil.

Step 2

In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.

Step 3

In a medium bowl, combine the chicken and chiles. Toss until well combined. Set aside.

Step 4

Set aside about 2 cups of mozzarella for topping the dish. Put the rest in a medium bowl for ease.

Step 5

Sprinkle some mozzarella on a tortilla, then add some of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with all of the tortillas, chicken, and mozzarella (except for what you’ve reserved for the top), putting the tortillas into the baking dish as they are filled. Push the others up against one another as necessary so that all the filled tortillas fit in a single layer.

Step 6

Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes.

Step 7

Pass the chopped tomatoes, cilantro, and lime wedges at the table. Serve with Mexican rice and warmed charro or other beans.

Step 8

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a 300°F oven.

↑Support creators by visiting their site 😊

1 liked

0 disliked

Delicious

Easy

Go-to

Makes leftovers