Description
These Chicken Tinga Enchiladas with Sour Cream Sauce are made with shredded chicken, enchilada sauce, corn tortillas, sour cream, mozzarella and baked to perfection.
Ingredients
Scale
- 2 cups enchilada sauce or salsa verde
- 10-12 corn tortillas
- 4 cups of shredded chicken
- 1/2 cup of sour cream
- 1 tablespoon garlic powder or adobo
- 1 tablespoon milk
- 1 cup of mozzarella cheese
- 1 tablespoon of chopped cilantro
Instructions
- Preheat the oven to 400°F.
- Add the shredded chicken in a bowl and pour 1 cup of enchilada sauce into the chicken. Mix well.
- Heat up the tortillas by wrapping them in a damp towel and microwaving for about 45 seconds. This will prevent them from cracking when rolling up.
- Add the sour cream, garlic powder, and milk in a bowl and stir until a thin sauce. Add more milk if needed.
- Lay out the warm tortilla and spread 2-3 tablespoons of chicken for each. Roll up the tortilla and place in a 9x13 inch baking dish. Repeat with the rest of the tortillas.
- Assemble the remaining tortillas and pour the rest of the sauce over the enchiladas. Drizzle the sour cream sauce on top. Sprinkle the mozzarella on top.
- Add the enchiladas, uncovered, into the oven for 15 minutes, until the tortillas are crispy and the cheese is browning. If the cheese still isn’t brown, you can broil for 2 minutes, just watch very closley.
Notes
- Make sure not to cover the baking dish when you stick it in the oven to bake.
- Garnish to your liking - if you rather use Mexican shredded cheese, go for it!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 286.8
- Sugar: 5.1 g
- Sodium: 710.1 mg
- Fat: 5.6 g
- Saturated Fat: 1.9 g
- Carbohydrates: 33.2 g
- Fiber: 2.7 g
- Protein: 24.2 g
- Cholesterol: 47.3 mg
