Sour Cream Chicken Enchiladas
This is probably my most favorite enchilada recipe ever. These are my comfort enchiladas. They make my heart and tummy happy all at once.
Servings - 12 enchiladas
Ingredients
- 1 1/2 cups sour cream
- 6 oz. can green chiles
- 2 cups chicken stock
- 1 1/2 cups shredded chicken
- 1/2 tsp garlic powder
- salt and pepper to taste
- 8 large or 12 small, flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 2 cups frozen corn side dish
Instructions
- In large skillet, whisk sour cream, green chiles and 1 cup of chicken stock. Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste.
- Before adding the cooked and shredded chicken, save 1 cup of the sour cream sauce.
- Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse.
- Spoon sour cream chicken sauce into tortillas. Roll and place "seam down" into a baking dish. 10 enchiladas fit comfortably in a 9x13 dish, 12 will fit if you tuck them in snugly.
- Take the sour cream sauce that you removed and spread it over the tortillas.
- Sprinkle cheese over the top and bake about 15-20 minutes at 350.
- Cook corn as directed on package instructions.
- Serve Sour Cream Chicken Enchiladas with Corn.