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Categories:
corn tortillas chicken breasts yellow onion cilantro enchilada sauce butter chicken broth ground cumin garlic sour cream salt
Viewed: 126 - Published at: 2 years agoIngredients
- 1 package corn tortillas (14 tortillas)
- 2 cooked chicken breasts, chopped
- 3 (8-ounce) bags shredded Mexican cheese blend
- 1 large yellow onion, diced
- 2 tablespoons cleaned and roughly chopped cilantro leaves
- 3 cans enchilada sauce (hot or mild), divided
- 1 tablespoon butter
- 1/4 cup chicken broth
- Pinch ground cumin
- 1 teaspoon minced garlic
- 1 1/2 cups sour cream
- Pinch salt
Method
- Preheat oven to 400 degrees F.
- Wrap corn tortillas in wet paper towels and microwave for 45 seconds.
- In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce.
- Mix well Add the cilantro and stir to combine.
- Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
- Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish.
- Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags).
- Bake for 35 to 40 minutes.
- Serve with sour cream sauce.
- Make sour cream sauce by adding butter to a saucepan over medium heat.
- While the butter is melting add the chicken broth, cumin, garlic and sour cream.
- Whisk to combine; season with salt, bring to a boil and remove from the heat.
- Serve enchiladas topped with sour cream sauce.
