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PREP TIME: 5 mins | COOK TIME: 50 mins | TOTAL TIME: 55 mins | YIELD: 4

Enchilada is one of my greatest love. It’s one heck of a meal, super easy to throw together, and perfect for any night! Rich, creamy, and the best Sour Cream Enchiladas in town!


1 large chicken breast

1 tablespoon taco seasoning

1/4 onion, diced

1 1/2 c. sour cream

1 1/2 c. Cheddar Cheese

8 small tortillas

2 (10 ounces) cans enchilada sauce


Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: With taco seasoning, season the entire chicken breast.

Step 3: Place inside the preheated oven. Bake for about 25 to 30 minutes or until the chicken breast is cooked through.

Step 4: When done, take the breast out of the oven and shred.


Step 5: In a bowl, combine the shredded chicken, onion, sour cream, and a cup of cheese.

Step 6: With the chicken mixture, fill the tortillas, and roll.

Step 7: Spread a little amount of the enchilada sauce in the bottom of a 13 x 9-inch baking dish.

Step 8: Place the tortillas seam-side-down over the enchilada sauce.

Step 9: Pour on top of the remaining enchilada sauce, then cover the dish with foil.

Step 10: Place inside the preheated oven and bake for approximately 35 minutes until warm and bubbly.

Step 11: Remove the foil and sprinkle the rest of the cheese on top. Place back to the oven and bake for another 5 minutes until the cheese has melted.

Step 12: Remove from the oven and let the enchilada cool for at least 5 minutes.

Step 13: Serve and enjoy!


Yield: 4, Serving Size: 1
Amount Per Serving: Calories 738 | Total Fat 40g | Saturated Fat 19g | Trans Fat 1g | Unsaturated Fat 15g | Cholesterol 122mg | Sodium 1050mg | Carbohydrates 63g | Fiber 4g | Sugar 5g | Protein 31g


PIN THIS RECIPE to any of your relevant boards if you want to make it later...