Chicken Enchiladas with Sour Cream
Chicken Enchiladas With Sour Cream is an moderately easy dinner. Made with 4 chicken breasts, cut in small pieces, 18 corn tortillas, monterey jack cheese, shredded, onion, minced and 1 can green chilies, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Boil chicken breast, debone and reserve 1 cup broth.
Steam or microwave 18 corn tortillas until soft.
Fill each with a mixture of boiled chicken, shredded cheese and minced onion.
Roll and lay in a 9 x 12-inch well-greased baking dish.
Blend 1 can green chilies, chicken soup, broth and milk in blender.
Pour over enchiladas.
Bake at 350° for 35 to 40 minutes.
Serve with jalapeños and sour cream.
Serves 6.
🍷 Perfect Pairings
Complete your meal with these
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