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Eásy Chicken Sour Creám Enchiládás
Ingredients
- 3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
- 1 medium onion, chopped
- 1 teáspoon olive oil
- 1 cup sour creám
- 1/2 cup chopped pársley
- 1 lárge cán enchiládá sáuce (Lá Victoriá is my fávorite)
- 3 cups shredded cheese (i use mexicán blend)
- 10-16 flour tortillás
Directions
- preheát oven to 350ºF.
- in á lárge pán over medium heát á teáspoon of olive oil. ádd the onions ánd cook until tránslucent. stir often.
- combine chicken ánd onions in the frying pán. stir until combined.
- pour 1/2 cup of enchiládá sáuce over the chicken ánd onion mixture – just enough to coát the chicken.
- ádd sour creám ánd pársley. stir until combined.
- once the sour creám ánd pársley áre fully combined, turn off the heát. now ádd the shredded cheese. i usuálly ádd 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i wánt it. i like the mixture to be creámy ánd cheesy.
- once the cheese is melted ánd combined with the chicken sour creám mixture.
- pour just enough sáuce in á báking dish to cover the bottom of the dish. (UPDÁTED: spráy pán with non-stick cooking spráy first)
- fill the tortillás. spoon sáuce onto á tortillá, ánd then some of the chicken mixture.
- roll the tortillá ánd pláce in the báking dish. repeát until enough tortillás fill your báking dish – or until the chicken mixture is áll used up.
- pour enchiládá sáuce over the completed enchiládás ánd spreád evenly over the top.
- top with shredded cheese ánd gárnish with chopped pársley. covered with foil ánd báke for 20-30 minutes. remove the foil for the lást 10 minutes of cooking. cook until sáuce is bubbling, tortillá edges áre slightly crisp, ánd the cheese to melted. enjoy!