28 Exotic Chicken Sour cream Enchiladas family's new favorite!

Cooking could be one of the oldest skills in the world. That does not indicate that there are any kind of restrictions to the knowledge available for the cook thinking about boosting his/her abilities. Even the finest cooks, even professionals, can constantly find new dishes, techniques and also techniques to improve their kitchen skills, so lets try this Chicken Sour cream Enchiladas recipe, we hope you like it.

These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. Remove the baking dish from the oven when the enchiladas are blanketed with gooey melted cheese and bubbling in the tangy sour cream sauce. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple The sauce itself was a creamy blend of sour cream and chicken broth.

Use cooked shredded chicken (I used rotisserie chicken).
Prepare medium yellow or white onion, chopped.
You need to prepare olive oil.
You need sour cream.
Prepare chopped parsley.
You need to prepare large can enchilada sauce.
Provide shredded cheese (I use mexican blend).
Prepare flour tortillas.

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Pre heat oven to 350 degrees.
In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined..
Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken..
Add the sour cream and parsley, stir until well combined..
Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it..
Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish..
Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture..
Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up..
Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top..
Top with more shredded cheese and garnish with chopped parsley.
Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted..
Enjoy!!!!.

I was finally able to update my Sour Cream Chicken Enchiladas recipe. This recipe is by far, one of my favorites! It is so packed full of the TexMex flavor you won't be disappointed! These Chicken Sour Cream Enchiladas and my favorite, more of a mild chicken and cheese comfort food. The sour cream and parsley balance each All you need to make these Chicken Sour Cream Enchiladas is shredded chicken (I used already cooked rotisserie chicken purchased at the grocery.

There is constantly something brand-new to learn when it pertains to food preparation and every cook's skill-set is open to improvement. This Chicken Sour cream Enchiladas recipe is just a few recipe concepts to aid enhance your cook's performance. There are much more great recipes out there as well as good cooks keep looking for them throughout their lives. Constant knowing is the vital to ever-improving cooking skills.

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