Creamy Chicken Enchiladas
Easy homemade chicken enchiladas
Ingredients
For a 9x9 pan (5ish enchiladas)
- 2 cups cooked chicken, diced or shredded
- 1/2 onion, chopped
- 1/2 cup sour cream
- 1 1/2 cups shredded cheese (cheddar, colby jack)
- 1 cup enchilada sauce
- 5 flour tortillas (I like taco size)
For a 9x9 pan (8-9 enchiladas)
- 5 cups cooked chicken, diced or shredded
- 1 onion, chopped
- 1 cup sour cream
- 3 cups shredded cheese (cheddar, colby jack)
- 2 cups enchilada sauce
- 8 flour tortillas (taco size fits best)
Instructions
- Prepare your cooking dish by spraying with cooking spray. Place a little bit of the enchilada sauce on the bottom of the pan.
- In a large skillet or non-stick pan, cook your chicken if not already cooked. (You can add your onions in while cooking the chicken and then skip step #3).
- In a large skillet or non-stick pan, add a bit of olive oil and cook your onions on medium heat for a few minutes to soften them.)
- To the skillet, add your sour cream, most of your cheese and the rest of your enchilada sauce. Cook until the cheese melts and the sour cream is all blended in.
- Using a slotted spoon, place a little bit of the mixture into the middle of a tortilla. Roll and place in your pan. Repeat the process until all of the mixture is gone, except all of the sauce.
- You should be left with more of the sauce. Pour that right on top of the enchiladas and sprinkle with the remaining cheese.
- Bake at 350 for 30 minutes until heated through and cheese is nice and melty.