Cheesy Chicken Enchiladas
This recipe for cheesy chicken enchiladas has been a cherished family meal for decades, evolving from a newspaper clipping. It features a filling of diced chicken, cheddar cheese and tomatoes, wrapped in soft corn tortillas. The rolls are covered in a creamy sauce made from sour cream and enchilada sauce, topped with more cheese, and baked until perfectly melted. It serves four to six people and takes about 45 minutes to prepare and cook.
Ingredients
- 8 ounces sour cream
- 2 1/2 cups grated cheddar cheese
- 2 cups diced chicken
- 1 (15 ounce) can tomatoes
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
Method
- Combine the diced chicken, 1 cup of the grated cheddar cheese and the chopped tomatoes from the can in a bowl.
- Lightly coat both sides of a single corn tortilla with cooking spray and set it on a plate suitable for the microwave.
- Spray just one side of another tortilla and stack it on top of the first, with the sprayed side facing up. Continue this process until all 12 tortillas are in a stack, then microwave the stack on high for 5 minutes. Let the stack cool down.
- Spoon the chicken and cheese mixture onto each tortilla, roll them up and arrange them in a 9 x 13-inch baking dish without greasing it.
- Warm the sour cream and the can of enchilada sauce together in a saucepan, stirring until they are fully combined.
- Pour this creamy sauce evenly over the assembled enchiladas in the dish.
- Sprinkle the rest of the grated cheddar cheese over the sauce layer.
- Bake the dish in an oven preheated to 350 degrees for 40 minutes.
- Once baked, the cheese on top will be hot and bubbly.
Nutrition (per serving)
Sodium978000 mg
Recipe details
CategoryChicken
Cuisinemexican
AuthorMysterygirl
