Sour Cream Green Chili Enchiladas

Sometimes you need to feed a crowd. Do you have a go-to dish when a hungry mob descends?

I like to make my Sour Cream Green Chili Enchiladas because they are hard to beat! This dish is a real crowd-pleaser and the very best part, is just how fast you can have them in the oven.

Recently, my family came over for a meal, and I wanted to make something simple and satisfying so naturally enchiladas came to mind. To round out the feast, we had black beans, guacamole, queso, and fruit, and it hit the spot.

To make this simple and scrumptious dish, start by pulling the meat from a rotisserie chicken. That along with chopped onions, and shredded cheddar cheese, form the enchilada filling.

To make the flavorful sauce, mix green chili enchilada sauce, available at the grocery store, with Rotel tomatoes, some seasonings, and sour cream, the sauce brings the whole dish together.

You can see they were devoured before I could even take a picture!

You can pop over to Instagram to see me making the enchiladas!

Next time you need to feed a hungry crowd, consider preparing my Sour Cream Green Chili Enchiladas, you’ll be glad you did! And share in the comments below what your favorite dish is when you need a meal in a hurry!

Sour Cream Green Chili Enchiladas

Chicken pulled from a rotisserie chicken, about 4 cups

Package of 18 corn tortillas

½ cup sour cream

1 32-ounce can of Green Chili enchilada sauce

1 can Rotel tomatoes and chilis

1 medium onion, chopped

3 cups of shredded cheddar cheese

1 teaspoon of each onion powder, garlic powder, and ground cumin

Preheat the oven to 350 degrees.  Combine the enchilada sauce with the Rotel, seasonings, and sour cream in a medium bowl and mix well.  Add about ½ cup of the sauce to the chicken and stir well.  Prepare an 8×11 glass baking dish by spraying with non-stick spray.  Ladle ½ cup of the sauce into the bottom of the baking dish to prevent sticking.  Assemble the enchiladas by spooning the chicken mixture into the corn tortilla along with a sprinkle of onion and cheese.  Roll the enchiladas up and place them in the baking dish.  Repeat until all of the chicken is gone.  Pour the sauce over the enchiladas and sprinkle with a bit of remaining cheese.  Cover with foil and bake for 40 minutes until the center is bubbly.  Serve at once.

Join me for a cooking class this spring, good food and plenty of fun are always on the menu!

Fabulous French Dinner Party Thursday, March 21st 6:00-9:00- 2 seats left- Hey, have you heard? Dinner parties are back in 2024!!  And the more luxurious the better!  HELLO! This is my wheelhouse!  I created this menu to tempt your taste buds to flex my culinary muscles and for pure eating enjoyment!  Our evening will begin with a French 76 and an Amuse Bouche of Fig, Goat Cheese, and Thyme Pastry Spirals sure to leave you wanting more.  Our first course will be Scalloped Leeks READ MORE

Texas Meets Paris Luxury Dinner Party- Cooking Class May 9th 6:00-9:00 Dinner parties are back in vogue and I am celebrating my first ATOP trip to France in 2015 where a group of Texans took on Paris! We’ll approach Texas beef and potatoes with a Frenchie twist.  In this hands-on class, we will cook together for a fabulous evening of camaraderie and French techniques. The party will start with an amuse-bouche chef’s choice and an ATOP classic Peartini Cocktail and then we’ll dive into a sumptuous menu sure to please!  Our first course will be a crispy Endive Apple and Goat  READ MORE

See you soon!

XO

Lorie