Every once and a while, I’ll get a craving for oven baked green chili sour cream enchiladas. This recipe is really easy, because I just measure it by eye and taste. It’s kind of a dump and bake dish, with a little bit of preparation.
You will need:
2 chicken breasts
green chile sauce
Whole wheat tortillas
Preheat oven to 350
Season the chicken breasts and cook. We used chili powder and cumin. Once cook, shred with a fork.
In a large mixing bowl, add the shredded chicken and onion and chili mix, and stir.
Add sour cream to taste, cheese to taste, and about 1/4 of your can of green chili sauce, mix.
Spray a 9×13 pan with non stick spray. Fill tortillas with the chicken sour cream filling, roll, and place side down into the pan. Repeat until pan is full and filling is gone. Cover with the remaining green chili sauce, and top with shredded cheese.
Bake about 20-40 minutes, or until sauce and cheese are bubbly.
Serve chicken enchiladas with sour cream and enjoy! Have a great weekend, and stay happy and healthy!