Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy sour cream chicken enchiladas. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Easy Sour Cream Chicken Enchiladas is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Easy Sour Cream Chicken Enchiladas is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have easy sour cream chicken enchiladas using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy Sour Cream Chicken Enchiladas:

1. Make ready 3 cup cooked chicken
2. Get 1/2 cup roasted green chilis, chopped
3. Take 3/4 cup low-fat sour cream
4. Prepare 1/4 tsp cumin
5. Make ready 12 white corn tortilla
6. Take 1 1/2 cup Monterey Jack, cheddar, or vegan cheese, shredded
7. Make ready 1 tbsp olive oil
8. Make ready 1 small onion, peeled, diced fine
9. Get 1 tsp chili powder, mild or hot
10. Get 1 tsp cumin
11. Take 3 clove garlic, minced
12. Make ready 28 oz 1 can, crushed fire-roasted tomatoes
13. Take 1 tsp organic sugar or agave
14. Make ready 1 splash balsamic or red wine vinegar
15. Take 2 tsp dried cilantro, or 1 tablespoon fresh minced cilantro
16. Prepare 1 juice from a large fresh lime
17. Get 1 cracked or lemon pepper, to taste
18. Prepare 1 light olive oil, as needed

Steps to make Easy Sour Cream Chicken Enchiladas:

1. Lightly oil a 13x9* baking dish. Preheat oven to 350° F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
2. Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently saute' 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.
3. To make the baked Enchiladas: Spread about a spoonful (about 4oz.) 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 in 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.
4. Bake for 20 minutes, until cheese is melted, the sauce is bubbling, and the enchiladas are hot.
5. Serve with crisp green salad, and offer salsa and fresh guacamole at the table.
6. Ready to serve and ENJOY!

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