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 chicken enchiladas sauce 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 contemporary 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 pink bell pepper
• half of cup chopped recent cilantro
• 1 teaspoon chili powder
• 1/2 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 ground 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 fresh cilantro
Sliced avocado, for serving
Lime wedges, for serving

Steps

Step 1: Prepare the Sour Cream Sauce

In a medium saucepan, mix the sour cream, cream of chicken soup, green chilies, onion powder, garlic powder, salt, and black pepper.
Bring the mixture to a simmer over medium heat, stirring regularly.
Reduce the heat to low and simmer for 10 minutes, or till the sauce has thickened.
Remove the sauce from the warmth and stir within the cheese till melted.
Set the sauce apart until prepared to use.

Step 2: Cook the Chicken

Step 2: Cook the Chicken

In a big skillet, warmth the oil over medium heat.
Season the chicken with salt, pepper, and cumin.
Add the chicken to the skillet and cook till browned on all sides.
Reduce warmth to low and cook dinner by way of, about 10 minutes.
Remove the chicken from the skillet and shred or chop it into small items.
Set apart for later use.

Step three: Assemble the Enchiladas

Step three: Assemble the Enchiladas

Spread 1 cup of the sour cream sauce within the bottom of a 9×13 inch baking dish.

Place about 1/4 cup of the chicken mixture within the center of each tortilla.

Top with 1 tablespoon of the cheese combination.

Roll up the tortilla and place it seam side down within 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 four: Bake the Enchiladas

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the sauce in the prepared dish. Fill each tortilla with about half cup of the chicken mixture. Roll up the tortillas and place them seam aspect down within 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 5 minutes earlier than serving. Top with sour cream, guacamole, and salsa, if desired.