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Cheesy Sour Cream Chicken Enchiladas

A comforting and flavorful dish featuring tender chicken rolled in tortillas, smothered with a creamy sour cream and cheese sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken (Halal) You can substitute with any chicken breast or thigh.
  • 10 small flour tortillas Ensure they are slightly warmed before filling.
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 can diced green chilies (10 oz) Use mild or hot based on your taste.
  • 1 cup enchilada sauce Ensure Halal-compliant.
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, half of the shredded cheese, sour cream, diced green chilies, salt, and pepper until everything is well-mixed.
  3. Take a tortilla, add about 1/4 cup of the chicken mixture to the center, and roll it up tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled and placed in the dish.
  4. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
  5. Cover with foil and bake for 20 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  6. Once done, take out the enchiladas and allow them to cool for a few minutes. Garnish with fresh cilantro if desired, and serve with a side of rice or salad!

Notes

For best results, prep your filling and assemble enchiladas ahead of time. Refrigerate and bake when ready to serve. Leftover filling can be used for burrito bowls or tossed into a salad for lunch. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for 2-3 months.