Ingredients: 1 pound boneless, skinless chicken breasts, pounded thin 1/2 cup sour cream 1/4 teaspoon salt 1/4 teaspoon black pepper, to taste 2 tablespoons olive oil, divided use 8 enchiladas shells (6-7 inches wide) or 8 small baking dishes filled with cooked chicken and sour cream mixture. Directions:
- Preheat oven to 375 degrees F (190 degrees C). 2. In a bowl, combine chicken breasts and sour cream. Season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 4 minutes per side. Remove from heat and let cool slightly. 3. Spread the chicken mixture into each enchilada shell or baking dish filled with cooked chicken and sour cream mixture. Bake for 20 minutes or until heated through and bubbly. Serve immediately
This sour cream chicken enchiladas recipe is a bit different. It’s like a cross between enchiladas and lasagna. Chicken is not rolled into tortillas. The corn tortillas are used between chicken, sauce, and cheese layers, just like a lasagna. It’s way easier to make and tastes divine. It’s so convenient to make. Ready in just a few minutes and delicious.
Make-Ahead Method
If you wish to make this casserole ahead of time, you can assemble the enchilada bake up to a couple of days in advance. Just make sure to wrap it in plastic wrap and refrigerate for no longer than two days. Take it out of the fridge and add 10 minutes to the baking time if you are placing the cold casserole in the oven.
Can You Reheat Enchiladas?
Yes, you can. If you have any leftovers, place them in an airtight container and refrigerate them for up to 4 days. To reheat, place any leftovers in a microwave-safe dish and reheat for two minutes on high. If they are not hot enough, add 30 seconds at a time until they reach the desired temperature. You can also reheat them in a 350 F oven for 15 minutes.
