Tuesday, March 6, 2012

Tasty Tuesday...Sour Cream Chicken Enchilladas

Today I'm joining 33 Shades of Green's Tasty Tuesday!  And finding some great dinner ideas!

Yum so I found this on Pinterest from Centsational Girl.  Definitely should have used low fat sour cream regardless it was delicious.

I cut everything in half since it's just me and the Mr.  It was perfect enough for only 1 night of leftovers.

This is the full recipe
Simple Sour Cream Enchiladas

4 chicken breasts, fully cooked & shredded
2 dozen white corn tortillas - I did a really terrible job making my shopping list and got flour instead, still worked great
1 16 oz. can green enchilada sauce
2 ounces additional green chiles - Forgot these too, so subed with additional green enchilada sauce
14 oz. sour cream
4 cups shredded cheese (Jack or Mexican blend)
Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping.  Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas.  (Heating them helps avoid cracking when you roll them up!)  
Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside.  Blend remaining sour cream and green chile sauce together and spoon over enchiladas.  Top with remaining shredded cheese.
Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees.

Makes 20-24 enchiladas.

Garnish with fresh cilantro (which I didn’t have) and if you like spice, extra green sauce.
Thanks so much for sharing Centsational Girl! 


  1. This sounds yummy! I posted an enchilada dish over at 33 Shades of Green too!

  2. Sounds like you made it your own.


    Sounds yummy --