Enchanted Sour Cream Chicken Enchiladas

Name: Enchanted Sour Cream Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: Mexican
Ingredients: 473 milliliters cubed cooked chicken; 12 5-inchs (5 inch) corn tortillas; 113 grams chopped green chilies, drained; 1 pinch ground black pepper; 473 milliliters shredded Monterey Jack cheese; 0 teaspoons salt; 237 milliliters sour cream; 118 milliliters vegetable oil for frying

You can never have too many Mexican recipes, so give Enchanted Sour Cream Chicken Enchiladas a try. This recipe serves 15. Watching your figure? This gluten free recipe has 165 calories, 9g of protein, and 11g of fat per serving. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up salt, monterey jack cheese, chilies, and a few other things to make it today.

Instructions

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Equipment you will use

Baking Pan

Oven

Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

Ingredients you will need

Sour Cream

Whole Chicken

Pepper

Salt

Equipment you will use

Bowl

Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder.

Ingredients you will need

Corn Tortilla

Tortilla

Whole Chicken

Dip

Roll

Cooking Oil

Equipment you will use

Frying Pan

Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Green Chili Pepper

Tortilla

Equipment you will use

Baking Pan

Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

cubed cooked chicken 125-inchs

(5 inch) corn tortillas 113grams

chopped green chilies, drained 1pinch

ground black pepper 473milliliters

shredded Monterey Jack cheese 0teaspoons

salt 237milliliters

sour cream 118milliliters

vegetable oil for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.