Name: Sour Cream Chicken Enchilada Bake
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butter, melted - ¼ cup; Bone-in chicken breasts - 1 ½ pounds; Butter - 2 tablespoons; Onion, chopped - 1 medium; Garlic, minced - 1 clove; Diced tomatoes - 1 (16 ounce) can; Tomato sauce - 1 (8 ounce) can; Diced green chile peppers, drained - 1 (4 ounce) can; White sugar - 1 teaspoon; Ground cumin - 1 teaspoon; Chili powder - 1 teaspoon; Dried oregano - ½ teaspoon; Dried basil - ½ teaspoon; Salt - ½ teaspoon; Corn tortillas - 12 (6 inch); Grated Monterey Jack cheese - 2 ½ cups; Sour cream - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Chicken Enchilada Bake

1. Butter, melted - ¼ cup

2. Bone-in chicken breasts - 1 ½ pounds

3. Butter - 2 tablespoons

4. Onion, chopped - 1 medium

5. Garlic, minced - 1 clove

6. Diced tomatoes - 1 (16 ounce) can

7. Tomato sauce - 1 (8 ounce) can

8. Diced green chile peppers, drained - 1 (4 ounce) can

9. White sugar - 1 teaspoon

10. Ground cumin - 1 teaspoon

11. Chili powder - 1 teaspoon

12. Dried oregano - ½ teaspoon

13. Dried basil - ½ teaspoon

14. Salt - ½ teaspoon

15. Corn tortillas - 12 (6 inch)

16. Grated Monterey Jack cheese - 2 ½ cups

17. Sour cream - ¾ cup

How to cook deliciously - Sour Cream Chicken Enchilada Bake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.

2. Stage

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

3. Stage

While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.

4. Stage

Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.

5. Stage

Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.

6. Stage

Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.

7. Stage

Bake until heated through, about 45 minutes.