I love things that save me time and money. Here’s a simple Sour Cream Chicken Enchilada recipe that my family enjoys. I was able to purchase all of the food items when they were on sale.
Easy Chicken Enchiladas
3-4 Chicken Breasts, cooked and shredded
1 can (28 oz.) green or red enchilada sauce, 28 oz.
1 cup sour cream
1 1/2 cups shredded cheese, divided
8-10 Tortillas, warmed
If you are planning on freezing this meal, be sure to read my tips on How to Freeze Casseroles and an Easy Way How to Shred Chicken.
Spray the bottom of the casserole dish with cooking spray. Pour 1/2 cup of enchilada sauce on the bottom of the dish and spread around. In a bowl, place the cooked and shredded chicken, mix in the sour cream and a 1/4 cup enchilada sauce. Warm the tortillas in the microwave. Spoon about 2 large Tablespoons of chicken mixture onto the tortillas, place a pinch of cheese on top, then roll up the tortilla and place it in casserole dish. Continue until all of the chicken mixture is gone. Pour the rest of the enchilada sauce on top of the tortillas. Sprinkle with cheese. Cover with tin foil and bake at 350 degrees for 30 minutes.
[…] – Compile your casserole in the tin foil. Some of my favorite casseroles to freeze are Chicken Enchilades, Lasagna, and Chicken and Broccoli […]