The Pioneer Woman Tasty Kitchen
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Sour Cream Enchiladas

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Fall in love with this Santa Fe classic recipe I got from my mom.

Ingredients

  • 2 cups Cooked Chicken
  • 1 cup Sour Cream
  • 1 whole Small Grilled Onion, Chopped
  • ⅛ teaspoons Salt And Pepper (more Or Less)
  • Oil, For Frying Tortillas
  • 12 whole Corn Tortillas, More Or Less As Needed
  • 1 can (10 Oz. Can) Red Or Green Enchilada Sauce
  • 2 cups Shredded Cheddar And Jack Cheese (mixed)

Preparation

Combine chicken, sour cream, grilled onion, salt, and pepper in a bowl and toss together; reserve.

Quickly fry 1 tortilla at a time in hot oil to soften. (I put them on a paper towel after frying.)

Spoon a heaping tablespoon of chicken mixture onto each tortilla. Spread down the center and roll. Place seam side down in a baking dish. When all tortillas are filled, spoon sauce over and top with cheese.

Bake in a 400F oven for 12 to 15 minutes or until enchiladas are hot. Let cool 5 minutes and serve with whatever you like! I mixed the leftover chicken with a corn salsa from Trader Joe’s and black beans!

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Profile photo of horse345

horse345 on 1.15.2011

These were simple and easy. I used canned chicken because my chicken breasts were all frozen. I also omitted the onions much to my dismay…but I was making them for 2 others who don’t like onions, so I used about 1/4th tsp of onion powder instead. I added a little bit of chili powder to my tortillas after I softened them–this is what my mom does when she makes her enchiladas. I also used a small amount of oil to grease my casserole dish so the enchiladas won’t stick. Next time. I’d like to add some lime juice to my sour cream/chicken mixture to give it a little bit of a kick. My FIL especially liked it–and he is a picky eater!

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