These simple Weeknight Chicken Enchiladas are the perfect family meal during busy weeknights. I'm all about easy, cheesy chicken recipes!
Course Main Course
Cuisine Mexican
Keyword authentic chicken enchilada recipe, chicken enchilada recipe, chicken enchilada recipe with sour cream, easy chicken enchiladas, sour cream chicken enchiladas, the best chicken enchilada recipe
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Calories 448kcal
Author Jenny
Cost $25
Equipment
Oven
mixing bowl
chef knife
cutting board
mixing spoon
Plate to warm tortillas on
Microwave to warm tortillas before rolling
measuring cups
measuring spoons
Ingredients
1poundcan Macayo Mild Red Enchilada Sauce
3/4cupsour cream
14taco size white corn tortillas
3cupsshreddedcooked rotisserie chicken
2cupsshredded cheddar cheese
1cupshredded mozzarella cheese
1cupsliced green onion
3/4cupsliced mild red peppers
1cupchopped fresh cilantro leaves
Instructions
Preheat oven to 350 degrees F. and have 9x13-inch baking dish ready to use.
Place enchilada sauce and sour cream into a medium mixing bowl. Whisk until well combined.
Place 1 cup enchilada sauce mixture into bottom of baking dish, spreading evenly.
Warm half of the tortillas in microwave for 1 minute, until hot. Start layering each tortilla with a couple tablespoons of shredded chicken and shredded cheese. Carefully roll tortilla over filling tightly and transfet to baking dish placing seam side down.
Continue to fill tortillas until pan is filled. Remember to warm second half of tortillas before filling.
Pour 2 cups of enchilada sauce mixture over enchiladas, spreading evenly. Top with green onion, red peppers and cilantro leaves. Bake for 30 minutes, or until hot. Remove and serve warm.