Sour Cream Chicken Enchiladas

Baked Sour Cream Chicken Enchiladas

Do you love Tex-Mex food as much as we do? Then you have to try out these sour cream chicken enchiladas!! This is one our favorite dinners. Oh and did I mention that is a one pan dish? Yep, this one pan dinner recipe just gets better and better. It is so simple and easy. Less mess, less clean up and more time for time for eating.

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What is needed for Sour Cream Chicken Enchiladas?

Yep. That is it. When I don’t feel like fondling a hunk of raw poultry and wrestling it into the oven, I opt for the pre-cooked deli kind. No shame here.  It works. Instead of cooking or baking several chicken breasts. Shredded deli chicken will absolutely save you a TON of time.

If you can not find it pre-shredded, just grab deli roasted chicken and shred it with a pair of forks. Simple as that.

If you do not like pre-cooked or deli roasted chicken, then just make some chicken breasts yourself. That is the greatness to the 5 Dinners in 1 Hour system. You can adjust it to your individual needs and tastes.

Just grill, bake or instant pot cook, 4-6 skinless boneless chicken breasts. Once they are done, just shred or cube/slice the breasts to your own thickness and liking.

This deliciously simple sour cream sauce is just two ingredients and could not be any easier.

• 8 oz sour cream
• 1/2 C green salsa

Just mix these two in a mixing bowl and there you have it. Store the sour cream sauce in the fridge until cooking day.

For a healthier or cleaner version, you can use organic sour cream, low fat or fat free.

The green salsa can be mild, hot or extremely hot. What ever you like best or can handle.

We have a few in our house that can not take the heat. So we use mild for the sour cream sauce and I add some extra spice to mine at dinner time!!

How long do these enchiladas need to cook?

If you are following the 5 Dinners method, then these sour cream chicken enchiladas will be waiting for you in the fridge to cook them. If you are making them and eating them on the same day. No biggie. Follow the directions the same as if you were going to store them for a great dinner during the week.

Just pre-heat the oven to 350 degrees.

Remove the enchiladas from from the fridge and pour the sour cream sauce over enchiladas.

Sprinkle some remaining cheese and cilantro over the rolled up tortillas. Loosely cover with foil and bake in the oven for 35 – 45 minutes.

Dinner time!!

These Sour Cream Chicken Enchiladas will be a hit with your family! Plus as an added bonus, it is a one pan dinner that the household dishwasher will love.

What I get out of this enchilada dish is that my family eats healthy and I get the award for not serving dried up chicken.

It is well with my soul. Serve the enchiladas with some beans and corn or throw in some lettuce for a quick Tex-Mex salad.

Chicken Enchiladas - B

corn and salad

Chicken Enchiladas - B corn and salad

Servings: 4-6

Ingredients

Prep

• 1 deli roasted chicken shredded
• 2 C shredded Monterrey jack cheese
• 4 oz can chopped green chilies
• 12 corn tortillas
• 8 oz sour cream
• 1/2 C green salsa

On Cooking Day

• 1 t dried cilantro or parsley
• 16 oz frozen corn
• 8 C salad greens

Instructions

To Assemble

1. Cube roasted chicken to equal 2 cups.
2. Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil
3. Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.

To Cook

1. Pour sauce over enchiladas. Sprinkle with remaining cheese and cilantro. Loosely cover with foil and bake in a 350 degree oven for 35 - 45 minutes.
2. Cook corn according to package directions. Serve with salad.

Ingredients Prep 1 deli roasted chicken shredded 2 C shredded Monterrey jack cheese 4 oz can chopped green chilies 12 corn tortillas 8 oz sour cream 1/2 C green salsa On Cooking Day 1 t dried cilantro or parsley 16 oz frozen corn 8 C salad greens

Instructions To Assemble Cube roasted chicken to equal 2 cups. Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce. To Cook Pour sauce over enchiladas. Sprinkle with remaining cheese and cilantro. Loosely cover with foil and bake in a 350 degree oven for 35 - 45 minutes. Cook corn according to package directions. Serve with salad.

Updated on January 7th, 2018.