Tex-Mex Sour Cream Chicken Enchiladas Recipe
Comfort food at its best.
Have an adventure and make a double batch of Mexican Crema for this recipe, as it bakes better than sour cream.
If using Homemade Crema, make crema 2-3 days in advance, as it takes that long to firm up.
Ingredients
- 1 recipe Spicy Chicken Filling
- 2 1/2 cups cheddar cheese
- 1 recipe Salsa Verde con Tomatillos, or bottled salsa verde
- 1 double recipe Mexican Crema or 2 cups sour cream + 1 tbs. milk to thin
- 1 recipe Pico de Gallo
- 12 flour tortillas, small fajita size, warmed
- Paprika for garnish
Directions
- Heat oven to 350 degrees.
- Heat chicken filling, divide filling into 12 portions, put on tortillas, add cheese, and roll them up.
- Place them seam side down in a baking pan. Save remaining tomatillo sauce.
- Note: if you use crema, spread it on the enchiladas, top with cheese, bake in the oven for twenty minutes.
- If you use sour cream, do not put it on top of the enchiladas to bake. Instead, turn on the broiler, slather sour cream on, top with cheese, then broil until cheese is melted.
- To the remaining tomatillo sauce, add an equal amount of sour cream or crema, and serve as a table sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 240 | 72% |
| Total Fat 27.34g | 34% |
| Saturated Fat 17.4g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 550mg | 23% |
| Potassium 81mg | 2% |
| Total Carbs 1.81g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.93g | 1% |
| Protein 20.54g | 33% |
