Zesty Sour Cream Enchiladas

Discover a delightful twist on classic enchiladas with our Zesty Sour Cream Enchiladas, featuring a creamy and tangy sauce with a hint of spice, perfect for family dinners or social gatherings.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

12 small corn tortillas

2 cups cooked shredded chicken

2 cups sour cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (4 oz) diced green chilies

1/2 cup chopped fresh cilantro

1 small onion, finely chopped

2 cloves garlic, minced

1/2 tsp ground cumin

1/2 tsp paprika

1/4 cup chicken broth

Salt and pepper to taste

Olive oil for greasing

Instructions

1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil.

2. In a mixing bowl, combine sour cream, diced green chilies, ground cumin, paprika, and a pinch of salt and pepper. Mix until smooth.

3. In a skillet over medium heat, sauté onions and garlic until soft and fragrant, about 3 minutes.

4. Add shredded chicken to the skillet, followed by half of the sour cream mixture. Stir to combine and heat through.

5. Warm tortillas in the microwave for 30 seconds to make them flexible.

6. Fill each tortilla with a spoonful of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.

7. Pour the remaining sour cream mixture over the enchiladas, spreading evenly.

8. Sprinkle cheddar and Monterey Jack cheeses over the top.

9. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

10. Garnish with chopped cilantro before serving.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat enchiladas in the oven at 350°F for 10-15 minutes or until heated through, or microwave on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.