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Panchos Sour Cream Enchiladas Recipe

Panchos Sour Cream Enchiladas Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 520 kcal

Ingredients
  

  • 8 flour tortillas
  • 2 cups cooked and shredded chicken rotisserie chicken works great
  • 1 cup diced onions
  • 1 cup diced bell peppers use a mix of colors for visual appeal
  • 2 cups shredded cheddar cheese
  • 1 can 10 oz red enchilada sauce
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish optional

Instructions
 

  • Preheat The Oven: Start by preheating your oven to 350°F (175°C).
  • Prepare The Filling: In a large mixing bowl, combine the shredded chicken, diced onions, diced bell peppers, 1 cup of shredded cheddar cheese, chili powder, cumin, salt, and pepper. Mix until all the ingredients are well combined.
  • Assemble The Enchiladas: Take each flour tortilla and spoon a generous portion of the chicken and vegetable mixture onto the center. Roll up the tortilla tightly, tucking in the sides as you go, and place it seam-side down in a greased baking dish.
  • Make The Sour Cream Sauce: In a separate bowl, whisk together the sour cream and red enchilada sauce until well combined.
  • Pour Over The Enchiladas: Pour the sour cream and enchilada sauce mixture evenly over the rolled enchiladas in the baking dish. Make sure they are well coated with the sauce.
  • Add Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas.
  • Bake: Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the enchiladas are heated through, and the cheese is melted and bubbly.
  • Garnish And Serve: Remove the enchiladas from the oven, garnish with chopped cilantro if desired, and serve hot.
Keyword Panchos Sour Cream Enchiladas Recipe