Ingredients for 20 Min Sour Cream Chicken Enchiladas
- 2 (10 ounce) cans chicken, drained and shredded
- Cream Of Chicken Soup (not used in recipe)
- Diced Green Chilies (not used in recipe)
- 16 ounces sour cream
- 2 cups shredded cheddar cheese
- Green Onions (for garnish, as needed)
- 12 flour tortillas
- 2 (10 ounce) cans mild enchilada sauce
- 1 small onion, chopped
- 2 garlic cloves, minced
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How to Make 20 Min Sour Cream Chicken Enchiladas
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, sour cream, 1 cup of enchilada sauce, chopped onion, and minced garlic. Mix well.
- Lightly grease a 9x13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the chicken mixture.
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the remaining 1 cup of enchilada sauce evenly over the enchiladas.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with your favorite toppings (cilantro, green onions, olives) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
31g
Fat
114g
Carbs
13g
