How to Prepare Tasty Chicken Sour cream Enchiladas

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Chicken Sour cream Enchiladas

Before you jump to Chicken Sour cream Enchiladas recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to chicken sour cream enchiladas recipe. To cook chicken sour cream enchiladas you only need 8 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Chicken Sour cream Enchiladas:

  1. Take of cooked shredded chicken (I used rotisserie chicken).
  2. Use of medium yellow or white onion, chopped.
  3. Get of olive oil.
  4. Provide of sour cream.
  5. Provide of chopped parsley.
  6. Use of large can enchilada sauce.
  7. Take of shredded cheese (I use mexican blend).
  8. You need of flour tortillas.

Steps to make Chicken Sour cream Enchiladas:

  1. Pre heat oven to 350 degrees.
  2. In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined..
  3. Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken..
  4. Add the sour cream and parsley, stir until well combined..
  5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it..
  6. Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish..
  7. Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture..
  8. Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up..
  9. Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top..
  10. Top with more shredded cheese and garnish with chopped parsley.
  11. Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted..
  12. Enjoy!!!!.

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