Creamy Chicken Enchiladas
Calories
Ingredients
- 2 Tbsp butter
- 1 onion chopped
- 2 cups chicken cooked and diced or shredded
- 1 cup sour cream I used light
- 7 oz can fire roasted green chiles
- ½ tsp salt
- 4 cups cheese shredded and divided (I used a combo of cheddar and Monterey jack)
- 10 large flour tortilla
- 28 oz can red enchilada sauce
- additional sour cream and chopped green onion, optional for garnish
Instructions
- Preheat oven to 350 degrees.
- In a skillet, melt butter and cook onion in the butter until softened.
- In a bowl, add the cooked onion, chicken, sour cream green chilies, salt, and 2 cups of the cheese, Stir until combined.
- Spray 2 9 x 13 pans with non-stick spray. Then add a spoonful or 2 of the enchilada sauce to the bottom of each pan and spread to coat.
- Spread a spoonful of the enchilada sauce over each tortilla then add 1/2 cup of filling and roll up. Place rolled enchiladas in the prepared pans - five in each pan.
- Pour the remaining sauce over the enchiladas and then sprinkle with the remaining cheese.
- Bake at 350 degrees for 20-30 minutes until hot and bubbly.
- Top with sour cream and green onion to serve, if desired. Serves 5.