These Green Sour Cream Enchiladas are a variation of the green enchiladas my mom made for me growing up. My mom was never one to follow a recipe so they turned out a bit different each time and we’d laugh wondering how she was going to switch them up every time she cooked them. Using a cooked rotisserie chicken from the grocery store makes this recipe super quick to whip up and adding the sour cream to the sauce is the secret ingredient!
Green Sour Cream Enchilada Recipe
Ingredients:
2 cans Las Palmas Green Chili Enchilada Sauce (26 oz)
1 can diced green chilis (4 oz)
1 cooked rotisserie chicken (or 3 cups shredded chicken)
¾ cup sour cream
24 corn tortillas (I prefer the La Guerrero brand)
4 cups shredded mexican cheese blend
¼ cup green onions (optional)
¼ cup black olives (optional)
Salt and pepper to taste
Shred chicken into a medium bowl. Combine the can of green chilis, 1 cup of shredded cheese, ⅓ cup of enchilada sauce and salt + pepper into the bowl with the chicken. Place approximately 8 corn tortillas on a plate and microwave for 30 seconds, flipping the stack over half way through. Heating up the tortillas will allow you to roll them without cracking the tortilla.
Coat the bottom of a casserole dish or baking sheet with a thin layer of enchilada sauce. Take a tortilla and lightly dip each side in the sauce from the baking dish. Then fill the center of the tortilla with the chicken mixture and roll it up seam side down. Continue with the remainder of tortillas.
Cover with foil and bake at 375 for 15 minute. Remove foil and add shredded cheese over the top of the enchiladas. Bake for an additional 8-10 minutes or until the cheese is bubbly. Remove from oven to cool.
While enchiladas cool, pour remaining enchilada sauce into a sauce pan and heat until simmering. Add sour cream to the sauce and whisk until combined. Drizzle over enchiladas before serving and sprinkle green onions and olives over the top to garnish.
Note: you can also make these Green Sour Cream Enchiladas in advance and store in the fridge for 2 days before baking. Just don’t make the sauce until you’re ready to serve.
Green Sour Cream Enchilada Recipe
Ingredients
- 2 cans Las Palmas Green Chili Enchilada Sauce 26 oz
- 1 can diced green chilis 4 oz
- 1 cooked rotisserie chicken or 3 cups shredded chicken
- ¾ cup sour cream
- 24 corn tortillas I prefer the La Guerrero brand
- 4 cups shredded mexican cheese blend
- ¼ cup green onions optional
- ¼ cup black olives optional
- Salt and pepper to taste
Instructions
- Shred chicken into a medium bowl. Combine the can of green chilis, 1 cup of shredded cheese, ⅓ cup of enchilada sauce and salt + pepper into the bowl with the chicken.
- Place approximately 8 corn tortillas on a plate and microwave for 30 seconds, flipping the stack over half way through. Heating up the tortillas will allow you to roll them without cracking the tortilla.
- Coat the bottom of a casserole dish or baking sheet with a thin layer of enchilada sauce. Take a tortilla and lightly dip each side in the sauce from the baking dish. Then fill the center of the tortilla with the chicken mixture and roll it up seam side down. Continue with the remainder of tortillas.
- Cover with foil and bake at 375 for 15 minutes. Remove foil and add shredded cheese over the top of the enchiladas. Bake for an additional 8-10 minutes or until the cheese is bubbly.
- Remove from oven and let cool.
- While enchiladas cool, pour remaining enchilada sauce into a sauce pan and heat until simmering. Add sour cream to the sauce and whisk until combined. Drizzle over enchiladas before serving and sprinkle green onions and olives over the top to garnish.
