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Before you jump to Chicken Sour cream Enchiladas recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got benefit from reading it, now let’s go back to chicken sour cream enchiladas recipe. You can have chicken sour cream enchiladas using 8 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Sour cream Enchiladas:

1. Prepare cooked shredded chicken (I used rotisserie chicken)
2. Take medium yellow or white onion, chopped
3. Prepare olive oil
4. Get sour cream
5. You need chopped parsley
6. Take large can enchilada sauce
7. Prepare shredded cheese (I use mexican blend)
8. Provide flour tortillas

Steps to make Chicken Sour cream Enchiladas:

1. Pre heat oven to 350 degrees
2. In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined.
3. Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken.
4. Add the sour cream and parsley, stir until well combined.
5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it.
6. Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish.
7. Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture.
8. Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up.
9. Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top.
10. Top with more shredded cheese and garnish with chopped parsley
11. Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted.
12. Enjoy!!!!

In case you never noticed before, Mr. Wishes and I are major Mexican food junkies and I cook it up at least once per week for lunch or dinner. Sour Cream Chicken Enchiladas- a low carb, Trim Healthy Mama friendly TEXMEX dish! I was finally able to update my Sour Cream Chicken Enchiladas recipe. This recipe is by far, one of my favorites!

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