I don’t know if it is the fact that I use white corn tortillas for this, or how the sour cream takes some of the “heat” out of this dish, but this chicken enchilada dish is rapidly becoming one of my favorites.
I simply start by simmering 2 chicken breasts in a can of mild enchilada sauce. You can also do this overnight in your crock pot!
Shred the meat and you are in business!
Now, you need:
- 15 white corn tortillas
- 3 cups shredded Monterey jack cheese
- 1 cup butter
- 1 cup sour cream
Take a white corn tortilla and place some of your shredded chicken in it. Roll up and place in your baking dish.
Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and cook, stirring occasionally just until heated through. Do not allow to boil.
Pour the sauce over your enchiladas. Pop the baking dish into the over and bake at 325 for 20 minutes.
We like to serve them with rice and black beans!