Sour Cream Chicken Enchilada DIY Recipe (step-by-step instructions)
July 11, 2021
My sister uses sour cream for her baking creations, but she always has difficulty using them all up. Guess who comes to the rescue? Me!!! To be fair, I wasn’t sure where to use sour cream, but making use of all her leftovers is a nice exercise in creativity. Plus, I like using her high quality ingredients for free!
So for today, I made this yummy sour cream chicken enchilada. Good enough to pass the sniff test, and therefore I am sending over a batch to my grandparents also!
DELECTABLE DISH FOR THE DAY: SOUR CREAM ENCHILADA
DIFFICULTY: Easy
SERVING SIZE: Good for 6 people
COOKING TIME: 60 minutes
INGREDIENTS FOR SOUR CREAM ENCHILADA
- 2 medium-sized boneless chicken, cooked and shredded
- 2 onion, chopped
- 4 tomatoes, chopped
- 1 bell pepper, chopped
- 1 tbsp taco seasoning (cumin, paprika, cayenne pepper, salt, pepper)
- 1 can of Cream of Chicken soup
- 250g sour cream
- 1 cup of milk
- Monterrey Jack
- 10 flour tortillas
STEP-BY-STEP PROCESS TO MAKE SOUR CREAM ENCHILADA
- Preheat oven to 180 deg C
- In a skillet, cook the onions until soft
- Then, add the shredded chicken, taco seasoning (pinch of cumin, paprika, cayenne pepper, salt, pepper), chopped tomato and bell pepper, half the can of cream of chicken soup mixed with a dash of water
- Cook over low heat while mixing thoroughly
- In a glass pan, lay out the tortillas, and spoon out the mixed chicken topping evenly into the tortilla
- Roll and place it on the pan with the seam side down
- Mix the remaining half can of cream of chicken soup, 250g sour cream, and 1 cup milk in a bowl until combined
- Pour this mixture over the rolled tortillas. Sprinkle with Monterrey Jack (or any melting cheese)
- Pop into the oven and bake for 20 minutes until heated through
- Bon Appetit!
