Name: Sour Cream Chicken Enchiladas (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 1 cup Sour cream; 1 can (10.75 oz) Cream of chicken soup; 1/2 cup Milk; 1/4 cup Shredded cheddar cheese; 1/4 tsp Garlic powder; 1/2 cup Diced onion; 1/2 cup Diced green chiles; 1/4 cup Chopped cilantro; 6 Corn tortillas; 1 cup Shredded cheddar cheese-for topping

Recipe tier

A comforting and easy-to-make enchilada recipe featuring a creamy sour cream sauce and tender chicken.

Total 1h

Serves 6

Steps 7

Ingredients 15

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Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
1 tsp 5 mL Chili powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic powder
tsp 1.25 mL Salt
Sauce
1 cup 240 mL Sour cream
1 can (10.75 oz) 304 g Cream of chicken soup
cup 120 mL Milk
cup 60 mL Shredded cheddar cheese
tsp 1.25 mL Garlic powder
Filling
cup 120 mL Diced onion
cup 120 mL Diced green chiles
cup 60 mL Chopped cilantro
Other
6 6 Corn tortillas
1 cup 240 mL Shredded cheddar cheese-for topping

Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Cook Chicken: Season Chicken with chili powder, cumin, garlic powder, and salt. Cook until fully cooked (internal temperature of 165°F/74°C). Shred the chicken.
Prepare Sauce: In a bowl, combine all Sauce ingredients and mix well.
Prepare Filling: In a separate bowl, combine shredded chicken, diced onion, diced green chiles, and chopped cilantro.
Assemble Enchiladas: Dip each tortilla in the Sauce to soften. Fill each tortilla with about cup of the Filling and roll up. Place seam-down in a greased 9x13 inch baking dish.
Cover the enchiladas with the remaining Sauce and sprinkle with shredded cheddar cheese.
Bake for 20-25 minutes, or until bubbly and golden brown.