Easy Sour Cream Chicken Enchiladas (Creamy & Ready in 40 Min)
Creamy sour cream chicken enchiladas baked in a tangy red sauce with melted cheese. A simple weeknight dinner that feeds a crowd.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Pot
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Fork
- Measuring cup
- Kitchen towel
- Microwave
- Baking dish
- Aluminum foil
- Oven
Ingredients
- 3 cups (450 g) shredded cooked chicken
- 1 cup (240 g) full-fat sour cream
- 1/2 cup (60 g) diced yellow onion
- 1 can (4 oz / 113 g) diced green chiles, drained
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt
- black pepper
- 2 cups (475 ml) red enchilada sauce, divided
- 8 soft taco-size flour tortillas
- 2 cups (200 g) shredded Mexican blend cheese, divided
- 1 tablespoon olive oil
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