Chicken (almost) Enchiladas
These aren’t the real deal, but they’re easy and oh so good.
Servings Prep Time
10Servings 30 minutes
Cook Time
15minutes
Servings Prep Time
10Servings 30 minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a large pan, saute the onion until translucent. Then add the chicken, onion powder, garlic powder, salt & pepper. Saute until brown.
  2. Pour enchilada sauce over chicken & onions. Fill the can 1/3rd way up with water and add that. Allow to simmer for 20 or so minutes so the sauce thickens back up.
  3. In a medium size bowl, wisk together sour cream and milk. Season with the onion powder, garlic powder, and pepper. Set aside.
  4. Slightly warm the tortillas (or use room temperature ones) so they don’t tear when rolled.
  5. Spray a large cookie sheet with cooking spray and spoon a little of the enchilada sauce on the pan as well. This will help keep the tortillas from sticking.
  6. Place 2-3 heaping tablespoons of the chicken filling in the center of the tortilla, sprinkle with a little bit of cheese and roll up like a burrito. I prefer tucking the ends in like a burrito, rather than just rolling them traditionally. You can do either. You should have enough filling for 8-10 enchiladas.
  7. Place rolled enchiladas on the cookie sheet. Once they’re all rolled, cover with the sour cream sauce and top with shredded cheese.
  8. Bake at 350F for 15-20 minutes. Until the cheese is all melted and starting to brown.
  9. Serve with your favorite toppings. We like sour cream & salsa.
Recipe Notes

The original recipe uses a jar of alfredo sauce in place of the sour cream sauce. If you want to make them even easier, this is a tasty exchange, and I promise, if you use the ‘regular’ alfredo sauce (not the extra garlic, or more ‘fancy’ flavors) you won’t taste alfredo sauce.

You can always dip the tortillas in enchilada sauce to help make them more traditionally.