Easy Chicken Sour Cream Enchiladas
16 corn tortillas
2 fresh tomatoes chopped (divided)
2 tbsp fresh cilantro, minced
1 tsp cumin
1 tsp red chili pepper paste
1 large can red Enchilada sauce (can use Tomato Sauce + extra spices)
2 tbsp lime juice
1/2 small can chopped green chiles OR equivalent fresh
1 onion chopped
1 tbsp chopped minced fresh garlic (jarred type)
olive oil to saute chicken breast
1 lb boneless skinless chicken breast
4 oz Mexican blend shredded cheese (or any type cheese you like)
4 oz mild cheddar cheese
8 oz plain Greek yogurt
fresh ground pepper to taste
chopped lettuce (to serve with)
1 cup sour cream
grated lime zest
1 tbsp fresh cilantro (for topping)
(to serve with)
Saute chopped onion and garlic in olive oil until translucent.
Add diced boneless skinless chicken breast, and saute until just done.
Mix chicken in bowl with greek Yogurt, cheddar cheese, chopped chiles, 1 chopped tomato, and 1 tbsp fresh cilantro.
Add salt and pepper to taste.
In same skillet with chicken drippings, heat Enchilada sauce, chopped tomato, 1 tbsp cilantro, cumin, chili pepper paste, lime juice to a low boil. Simmer until slightly thickened.
Spray a 9 x 12 baking pan with cooking spray.
Preheat oven to 350.
Fill a corn tortilla with a heaping soup spoon of chicken-yogurt mixture.
Place filled tortilla folded side down, repeat until are all filled
Place filled enchiladas close to each other.
Pour sauce over top.
Sprinkle additional cheese on top.
Bake about 20 minutes or until cheese is melted and sauce is bubbly.
Chop fresh lettuce.
Mix sour cream with lime zest and 1 tbsp cilantro.
Serve with the fresh lettuce and a dollop of sour cream.
Serve with fresh chopped lettuce and a dollop of sour cream, if desired.
Pairs Well With
My whole family enjoys Mexican food, and this is definitely a crowd pleaser. I adapted it quite a bit from a recipe from Breakstone Sour Cream's website.