🫙 From the Spice Rack
chicken and sour cream enchiladas
Chicken and Sour Cream Enchiladas 1 (16 ounce) container sour cream, divided 2 cups chopped cooked chicken 8 ounces shredded Colby and Monterey Jack cheese, divided 1 jar thick-n-c...
maineasy
Ingredients6 items
Ingredients
- 1(16 ounce) container sour cream, divided
- 2cups chopped cooked chicken
- 8ounces shredded colby and monterey jack cheese, divided
- 1jar thick-n-chunky salsa, divided
- 2tablespoons chopped cilantro (optional)
- 12(6- to 8-inch) corn or flour tortillas
Directions
- 1
Chicken and Sour Cream Enchiladas 1 (16 ounce) container sour cream, divided 2 cups chopped cooked chicken 8 ounces shredded Colby and Monte
- 2
Spoon about 1/4 cup of mixture into the center of each tortilla
- 3
Place, seam side down, in a 13 x 9-inch baking dish
- 4
Top with remaining salsa, cover
- 5
Bake at 350 degrees F for 30 minutes
- 6
Sprinkle with remaining cheese
- 7
Bake an additional 5 minutes or until cheese is melted
- 8
Top with lettuce and tomato, if desired