Easy Sour Cream Chicken Enchiladas

One of our most popular easy recipes- chicken enchiladas. This is a perfect make-ahead recipe for a weeknight supper or a pot luck gathering. Or make it early in the morning before your day at the beach. Dinner is done. As easy as uno, dos, tres.

Easy Sour Cream Chicken Enchiladas Recipe

Assemble these enchiladas ahead of time and whip up a frosty batch of margaritas. Kick off your shoes. Toss a crisp green salad spiked with bites of watermelon. Offer sides of fresh guacamole and your favorite salsa.

You'll need:

3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup sour cream- for dairy free, use mayo or Veganaise
Juice from a large fresh lime
Cracked or Lemon Pepper, to taste
1/4 teaspoon cumin
2 cups Quickie Enchilada Sauce* see below
10-12 white corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro

Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F.

In a mixing bowl, toss together the cooked chicken, chopped green chiles, sour cream or mayo, and lime juice; season with cracked or Lemon Pepper and cumin. Set aside.

Make your Quickie Enchilada Sauce (recipe below) or if you're really in a hurry, stir together an instant sauce using one of the following:

• 16 oz. of your favorite red or green salsa

• 1 8-oz. can chopped roasted green chiles, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour

• 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chiles.

Quickie Enchilada Sauce

1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 teaspoon organic sugar or agave
1 splash of balsamic or red wine vinegar
2 teaspoons dried cilantro- or 1 tablespoon fresh minced cilantro

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

Use as a sauce for enchiladas, burritos or Mexican style casseroles.

To make the baked enchiladas:

Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish.

Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened).

Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Serve with a crisp green salad, and offer salsa and fresh guac at the table. Here's an Easy Guacamole Recipe with Lime.

4 to 5 servings.

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Karina's Notes:

Sometimes I make "Christmas Enchiladas" with both a verde salsa or green tomatillo sauce and a red sauce. I pour the red sauce down the center of the rolled tortillas in a wide strip and spoon the green salsa on both sides. Then I center a thin stripe of shredded cheese down the middle, studded with sliced ripe (black) olives.

For an authentic New Mexican green chile sauce recipe, look here.

More Tasty Gluten-Free Enchilada Recipes:

Easy Pineapple Salsa Chicken Enchiladas

Vegetarian Enchiladas for Two
Chicken Enchiladas New Mexico Style