Chicken Enchiladas
Cook Time
35-40 Mintues
Level
Easy
Yield
6-8
Chicken Enchiladas with a sour cream sauce is easy to make and assemble.
Ingredients for Chicken Enchiladas:
- 1 tsp sugar
- 1/2 tsp salt
- 2 cups sour cream
- 1 cup Cheddar cheese, grated
- 1 cup Monterey jack cheese, grated
- 12 corn tortillas
- 1 cup sliced ripe olives
- 6 boneless chicken breast halves
- 3 tbsp vegetable oil
- 1 tsp Salt
- 1 cup finely chopped onion
- 2 green onions finely chopped
- 1 can (14.5 ounces) chopped tomatoes
- 1 can (4 ounces) chopped mild green chilie peppers
Method to prepare Chicken Enchiladas:
Cook chicken until tender, cool and shred meat. In a skillet over medium-low heat, saute onion in the vegetable oil; add chopped tomato, salsa, and seasonings to it.
Simmer for about 10 to 15 minutes. To assemble Enchiladas, soften tortilla in sauce. Place some of the chicken, onion, olives, and a table spoon sauce in the center of the tortilla.
Roll up and place rolls seam side down into a 13 X 9-inch pan. Repeat the same process for the remaining tortillas.
Stir sour cream, sugar, Monterey jack cheese into remaining sauce, stirring until melted.
Top enchiladas with remaining sauce. Bake at 350° until cheese melts and sauce begins to bubble.
