Sour Cream Chicken Enchilada Recipe
Indulge in these comforting Sour Cream Chicken Enchiladas, brimming with tender shredded chicken, melted cheese, and a luscious sour cream sauce. Perfect for a quick family dinner, they taste even better the next day and freeze beautifully.
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Servings: 8
Ingredients
- 1 can of rotel
- 2 –3 boneless chicken breasts cooked and shredded
- ½ onion finely chopped
- 1 tablespoon taco seasoning or half a packet
- 1 cup milk
- 1 8 oz container sour cream
- 1 can cream of chicken soup
- 8 –10 tortillas
- Handful of shredded cheese any variety
Instructions
- Preheat the oven to 350°F. Warm a skillet over medium heat and sauté the chopped onions until they soften. Incorporate the shredded chicken, taco seasoning, rotel, and half of the cream of chicken soup. Stir gently and cook on low heat until the mixture melds together. Evenly distribute the filling onto the tortillas, roll them tightly, and arrange seam side down in a 9×13-inch baking dish. In a separate bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until smooth, then pour this sauce over the arranged tortillas. Generously scatter shredded cheese over the top and bake for 20 minutes or until heated through and bubbling.
Notes
Serve alongside your preferred side dishes for a complete meal.