How To Make Chicken Enchiladas With Sour Cream Sauce

Ingredients

For the Sour Cream Sauce

Ingredients, For the Sour Cream Sauce

1 cup sour cream

1 cup milk

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped recent cilantro

For the Filling

Ingredients, For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chiles, drained
• 1 cup chopped onion
• 1 cup chopped purple bell pepper
• half cup chopped contemporary cilantro
• 1 teaspoon chili powder
• half teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembling

Ingredients:

• 12 corn tortillas
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For Assembling:

• 1 (16 ounce) container sour cream
• 1/2 cup chopped recent cilantro
• Sliced avocado, for serving
• Lime wedges, for serving

Steps

Step 1: Prepare the Sour Cream Sauce

Step 1: Prepare the Sour Cream Sauce

1. In a medium saucepan, combine the sour cream, cream of chicken soup, green chilies, onion powder, garlic powder, salt, and black pepper.
2. Bring the mixture to a simmer over medium warmth, stirring incessantly.
3. Reduce the warmth to low and simmer for 10 minutes, or till the sauce has thickened.
4. Remove the sauce from the warmth and stir in the cheese until melted.
5. Set the sauce apart till prepared to make use of.

Step 2: Cook the Chicken

Step 2: Cook the Chicken

• In a large skillet, heat the oil over medium heat.
• Season the chicken with salt, pepper, and cumin.
• Add the chicken to the skillet and cook until browned on all sides.
• Reduce heat to low and cook via, about 10 minutes.
• Remove the chicken from the skillet and shred or chop it into small items.
• Set aside for later use.

Step 3: Assemble the Enchiladas

Step three: Assemble the Enchiladas

Spread 1 cup of the sour cream chicken enchilada casserole cream sauce within the backside of a 9×13 inch baking dish.

Place about 1/4 cup of the chicken combination in the middle of each tortilla.

Top with 1 tablespoon of the cheese combination.

Roll up the tortilla and place it seam aspect down in the baking dish.

Repeat with the remaining tortillas.

Pour the remaining sour cream sauce over the enchiladas.

Cover with aluminum foil and bake for 20 minutes, or until the cheese is melted and bubbly.

Step 4: Bake the Enchiladas

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the sauce within the prepared dish. Fill every tortilla with about half cup of the chicken mixture. Roll up the tortillas and place them seam side down in the dish.

Pour the remaining sauce over the enchiladas. Top with the cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let the enchiladas stand for five minutes before serving. Top with sour cream, guacamole, and salsa, if desired.