Recipe

The Best Sour Cream Shredded Chicken Enchiladas Recipe

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Ingredients

Directions

Step #1 Preheat oven to 375 degrees.
Step #2 Cook chicken breasts.
Step #3 I usually microwave them covered in parchment paper until cooked through.
Step #4 Shred chicken with a fork.
Step #5 In a large mixing bowl, green chiles, cream of mushroom soup, onion, sour cream, mix shredded chicken, & ONE c shredded cheddar cheese.
Step #6 Set aside.
Step #7 In a frying pan heat vegetable oil at about medium-high heat til hot.
Step #8 Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side).
Step #9 Allow to cool on paper towels.
Step #10 Spoon filling into tortillas, roll them up & place them in an 9" x 13" baking pan.
Step #11 Spread remaining filling mixture across the top of the enchiladas.
Step #12 Sprinkle top remaining 1 c cheddar cheese over the top of the enchiladas.
Step #13 If you like cheese feel free to add as much cheese topping as you like.
Step #14 Bake uncovered for 30 mins or until cheese appears melted.
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