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Sour Cream Chicken Enchiladas by The BakerMama

Sour Cream Chicken Enchiladas

  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 enchiladas

Description

Turn a rotisserie chicken into weeknight dinner magic in less than 30 minutes with these Sour Cream Chicken Enchiladas.


Ingredients

  • 12 flour tortillas
  • 1 rotisserie chicken, shredded (about 34 cups)
  • 3 cups shredded monetery jack cheese
  • 1 (16 ounce) container sour cream
  • 1 (4.5 ounce) can diced green chilies
  • 1 cup chicken broth
  • Chopped fresh cilantro, for garnishing

Instructions

  1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.
  3. In a mixing bowl, stir together the sour cream, green chilies and chicken broth until smooth. Pour evenly over the rolled-up tortillas and top with remaining shredded cheese.
  4. Bake for 20 minutes until starting to brown and bubble.
  5. Serve with chopped fresh cilantro.