These chicken enchiladas were a hit with my kids because they are simple, yet flavorful. As most moms know, kids like simple flavors with not too much going on. And as most moms know, we don’t like to spend a ton of time in the kitchen, so this recipe satisfies both kids and moms!
My favorite new tip is shredding chicken in your stand mixer. It’s genius people, just genius I tell you!
Warm up some corn tortillas then slap on some canned refried beans and chicken on top.
Enchiladas are not enchiladas without cheese, so don’t be stingy with the cheese. I used monterey jack here. You can use anything you have on hand.
Place all the enchiladas, snuggly into a 9×13 pan and bake until bubbly and all the cheese is melted. Serve to your family while hot and await the praise they will bestow upon you.
Green Sour Cream Chicken Enchiladas
15 corn tortillas
3 chicken breasts, cooked and shredded
1 can refried beans
¼ cup milk
1 (28 oz) green chile enchilada sauce
½ cup sour cream
1 pound shredded Monterey jack cheese
Stir to combine refried beans and milk in a microwave safe bowl. Microwave for 3 minutes. Prepare 9×13 pan by pouring some enchilada sauce, just to cover the bottom of the pan. Take the remaining sauce and mix in the sour cream. Warm the tortillas and spoon on beans, chicken then cheese. Roll each enchilada and place seam side down in pan. Pour sour cream enchilada sauce on top and sprinkle with cheese.
Bake at 350 degrees for 30 minutes or until bubbly and hot.