Comforting, creamy, and easy to make, you'll want to bookmark or pin this Sour Cream Chicken Enchilada recipe for dinner later.
– ½ pound or so chicken, shredded
– 7-8 corn tortillas
– 1 ½ cups shredded pepper jack, divided
– sour cream enchilada sauce
Preheat oven to 350 degrees. Coat the bottom of an 11x7 baking dish with the enchilada sauce, around ½ cup or so of the sauce.
Dip a warmed tortilla into the sour cream enchilada sauce, coating one side completely. Lay down on a cutting board, dipped tortilla side up.
Divide cooked chicken evenly between 7-8 tortillas; add 1 ½ tablespoons pepperjack cheese to each tortilla.
Roll enchiladas and place seam-side down in an 11x7 baking dish. Continue to do this until your pan is full,
Pour all of the remaining sour cream enchilada sauce over your rolled tortillas. Sprinkle with remaining pepperjack cheese.
Cover pan and bake for 20 minutes, until heated through. Remove the cover and broil for 6-7 minutes, until the cheese starts to get toasty.
Let sit for a couple minutes to cool slightly if you can and then dig in
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