Sour Cream Chicken Enchiladas

Comforting, creamy, and easy to make, you'll want to bookmark or pin this Sour Cream Chicken Enchilada recipe for dinner later.

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– 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.

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Dip a warmed tortilla into the sour cream enchilada sauce, coating one side completely. Lay down on a cutting board, dipped tortilla side up.

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Divide cooked chicken evenly between 7-8 tortillas; add 1 ½ tablespoons pepperjack cheese to each tortilla.

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Roll enchiladas and place seam-side down in an 11x7 baking dish. Continue to do this until your pan is full,

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Pour all of the remaining sour cream enchilada sauce over your rolled tortillas. Sprinkle with remaining pepperjack cheese.

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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.

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Let sit for a couple minutes to cool slightly if you can and then dig in!

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