Sour Cream Enchiladas

Name: Sour Cream Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 85 grams chopped green chiles, undrained; 305 grams condensed cream of chicken soup; 12 10-inchs (10 inch) flour tortillas; 1 onion, chopped; 118 milliliters shredded Cheddar cheese; 2 skinless boneless chicken breasts, cut into 1-inch cubes; 227 grams sour cream

Sour Cream Enchiladas might be just the main course you are searching for. One portion of this dish contains roughly 24g of protein, 24g of fat, and This recipe is typical of Mexican cuisine. Head to the store and pick up chiles, cream, chicken breasts, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.

Ingredients you will need

Cheddar Cheese

Chicken Breast

Tortilla

Whole Chicken

Onion

Roll

Equipment you will use

Baking Pan

Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min.

Ingredients you will need

Cream Of Chicken Soup

Green Chili Pepper

Sour Cream

Equipment you will use

Sauce Pan

Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top.

Ingredients you will need

Cheddar Cheese

Tortilla

Sauce

Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Ingredients you will need

Cheddar Cheese

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

85grams

chopped green chiles, undrained 305grams

condensed cream of chicken soup 1210-inchs

(10 inch) flour tortillas 1

onion, chopped 118milliliters

shredded Cheddar cheese 2

skinless boneless chicken breasts, cut into 1-inch cubes 227grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.