Creamy Chicken Enchiladas with FAGE Sour Cream
Nothing says home more than the wafting smells of freshly baked dishes from your childhood. I grew up eating chicken enchiladas and can’t think of a meal I love more to both prepare and enjoy. Now with a family of my own, I’ve taken the classic enchilada recipe and added a creamy twist, FAGE Sour Cream. FAGE Sour Cream adds an extra layer of flavor and tang to the dish that will awaken taste buds and have friends and family asking for seconds. The other reason this dish can’t be passed up is just how easy it is to prepare. In less than an hour, you’ll have dinner prepared and on the table.
Creamy Chicken Enchilada Recipe
This chicken enchilada recipe was inspired by a dish our good friend made us! It was one of the first gatherings we had after Evie, and I remember how incredibly comforting and delicious it was! The element of this dish that sets it apart from other enchilada recipes is that it calls for sour cream in addition to the red sauce. Pairing the two together creates a surprisingly savory contrast that makes the dish so desirable.
Ingredients:
8 Fajita Sized Flour Tortillas
2 C rotisserie chicken
1 C FAGE Sour Cream (can be found here)
1 C shredded Monterey Jack cheese
1 C Shredded Mild Cheddar Cheese
1 10 oz Can Mild Red Enchilada Sauce
½ C Diced Yellow Onion
Cilantro (topping)
Avocado (topping)
Directions:
Preheat oven to 375 degrees. Carefully using a pan with 1 TBL vegetable oil or over a gas burner, lightly warm and brown eight flour tortillas, set aside to cool. Remove and shred rotisserie chicken using two forks. You can also opt to boil your chicken instead of purchasing a rotisserie chicken. I just find it easier!
Combine shredded chicken, diced onion, sour cream, 1 cup enchilada sauce, and 1/2 cup of each cheese in a bowl. In a 13x9 Baking-dish, cover the bottom with red enchilada sauce, about ½ C. This should barely cover the base, be careful not to pour too much! Fill each tortilla with chicken mixture, placing along one side of the tortilla and rolling closed. Place seam side down in your baking dish. Once complete, pour over the remainder of your enchilada sauce and cover with cheese. Cover with foil and bake for 30 minutes. Remove foil and return to the oven for 5-7 minutes, or until cheese is melted and bubbling and edges are crisp/
Allow cooling before serving (makes them easier to remove from the pan). Top with avocado slivers and chopped cilantro (optional).
We love this recipe because it’s super easy to make and it’s mild enough for even the pickiest eater! If you want to add additional heat, try a medium-hot enchilada sauce. FAGE products have long been a staple on our grocery list, so when they released their own sour cream, it too became a consistent household condiment! What sets this sour cream apart from others is its rich, tangy consistency that adds a punch of flavor to classic comfort dishes or only as a topping.
Prefer your sour cream as a topping? Don’t forget to add FAGE Sour Cream to your grocery list next time you go shopping! Find additional product information here.
