Chicken Sour Cream Enchiladas

Ingredients

• Chicken breast

  cooked, roasted, skinless

  2 cup, chopped or diced or 280g

• Onion

  raw

  ½ medium or 55g

• Olive oil

  1 tsp or 5g

• Mild Enchilada Sauce

  Old El Paso

  10 oz or 283g

• Sour cream

  ½ cup or 115g

• Garlic powder

  ½ tsp or 2g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Flour tortillas

  6 tortilla, medium or 276g

Directions

1. Preheat oven to 350°F.
2. Add olive oil to a pan over medium heat. Add in onions and cook until fragrant and slightly golden.
3. Add in shredded chicken and stir to combine with onions.
4. Pour just enough enchilada sauce into the pan to coat the chicken. Approximately 1/4 cup should be more than enough.
5. Stir in sour cream, garlic, salt and pepper until combined.
6. Remove from heat. Add in approximately half of the cheese. You can leave just enough to top the enchiladas at the end.
7. Coat the bottom of a baking dish with oil or non-stick cooking spray. Pour in just enough enchilada sauce to cover the bottom of the dish.
8. Spread a small amount of enchilada sauce onto each tortilla then fill each one with the chicken mixture. Roll the tortillas up. The enchilada sauce will help them stay rolled up.
9. Place each rolled enchilada in the baking dish. Pour the remaining enchilada sauce over the enchiladas in the dish then top with the remaining cheese.
10. Cover with foil and bake for approximately 20 minutes. Sauce should be bubbly and edges of tortillas slightly crisp.