Chicken and sour cream enchiladas recipe  Share this recipe on FacebookChicken enchiladas are flour tortillas filled with a chicken based mixture, topped with salsa and grated cheese and baked in the oven. This recipe uses chicken together with sour cream, salsa and spices as a filling. The enchiladas are baked in two stages, first topped with the salsa, then with the grated cheese. Serve with fried rice and condiments for a complete meal.
Preparation time: 30 minutes, Cooking time: 15 minutes, Serves: 4
Ingredients For the enchiladas filling
2 cups diced (or shredded) cooked chicken
1 cup sour cream
1 cup graded Monterrey Jack or mild cheddar cheese
2 Tbsp chopped cilantro (coriander)
1 tsp ground cumin
1 cup Mexican salsa (mild, medium or hot, to taste)
10 (6 inch) flour tortillas
For garnishing
1 cup shredded lettuce
1 cup sour cream
1/2 cup chopped tomatoes
Directions Prepare the chicken filling
In a bowl att the chicken, sour cream, grated cheese, cilandro, cumin and salsa. Mix using a spoon until ingredients are well combined.
Preheat oven to 350 F.
Assenble the enchiladas
Spoon about 1/4 cup of the chicken mixture along the center of a tortilla. Roll the toreilla up and place it seam side down in 13x9 inch baking pan. Repeat the process for all tortillas, placing them one next to the other.
Top tortillas with the remaining
salsa and bake in preheated oven for about 15 minutes.
Sprinkle with the remaining cheese and bake for 5 more minutes, or until the cheese melts and turns slightly brown.
Top with shredded lettuce and tomatoes and serve with the sour cream
Notes and tips Cooking the chicken
In a pot over high high heat add one or more chicken breasts (depending on the amount of chicken you want to prepare) and cover with water.
Add 1 or more garlic cloves (depending on your taste) and season with salt and pepper. When the water comes to a boil, lower to minimum, cover and cook slowly for 30 to 45 minutes, until the chicken is cooked through.
Drain the chicken and let it cool down, then shred it or cut it in cubes. Use a bit of the cooking liquid to moisten it, if it is too dry.
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