Sour Cream Chicken Enchiladas

Pick up a rotisserie chicken from the supermarket, let it cool and shred the meat for use in this recipe. The flavor of the roasted chicken is fabulous in this dish. Also, the filling can be made early in the day, the tortillas can be fried early in the day and you can assemble the casserole just before baking.

FILLING:
1 medium yellow onion, chopped fine
1 Tablespoon olive oil
3 cups shredded skinned cooked chicken
2 cups sour cream
4 oz. can chopped green chiles
2 cups shredded sharp cheddar cheese, plus additional for topping
½ teaspoon salt

TO ASSEMBLE ENCHILADAS:
Vegetable oil (I use Canola oil)
12 corn tortillas
14 oz. can enchilada sauce (mild, medium or hot – your choice)

Sauté the chopped onion in a small frying pan in the olive oil until soft, about 3 minutes. Leave to cool a bit. In a bowl, mix the chicken, sour cream, green chiles, cheddar cheese and the salt. Add the cooled onion to the chicken mixture.

Coat bottom of an oiled 9 x 13-inch baking dish with a thin layer of enchilada sauce.

Heat 1/3 cup of oil in a small frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Drain on paper towels.

Fill tortillas equally with poultry mixture, roll up, and arrange side by side, seam down, in the baking dish. Slowly pour the remaining enchilada sauce over the enchiladas, using a pastry brush to cover the edges. Sprinkle decoratively with additional shredded cheese, if desired.

Bake in a 350° oven until heated through, about 20-25 minutes. Serves 4-6 people.

print recipe