Sour Cream Enchilada Bake
Directions
- 1Spray your pan with a little bit of non-stick spray.
- 2Spray your pan with a little bit of non-stick spray.
- 3Spray your pan with a little bit of non-stick spray.
- 4Add a little bit of your enchilada sauce to the bottom of the pan and spread it with a spatula.
- 5Add a little bit of your enchilada sauce to the bottom of the pan and spread it with a spatula.
- 6Add a little bit of your enchilada sauce to the bottom of the pan and spread it with a spatula.
- 7Mix together the shredded chicken, enchilada sauce, sour cream, and Monterey Jack cheese in a bowl.
- 8Mix together the shredded chicken, enchilada sauce, sour cream, and Monterey Jack cheese in a bowl.
- 9Mix together the shredded chicken, enchilada sauce, sour cream, and Monterey Jack cheese in a bowl.
- 10Lay the first layer of tortillas in the bottom of your pan, tearing them to fit as needed.
- 11Lay the first layer of tortillas in the bottom of your pan, tearing them to fit as needed.
- 12Lay the first layer of tortillas in the bottom of your pan, tearing them to fit as needed.
- 13Layer the chicken mixture over the tortillas.
- 14Layer the chicken mixture over the tortillas.
- 15Layer the chicken mixture over the tortillas.
- 16Add a sprinkle of cheese on top of the chicken mixture.
- 17Add a sprinkle of cheese on top of the chicken mixture.
- 18Add a sprinkle of cheese on top of the chicken mixture.
- 19Add a little bit of enchilada sauce on top of the cheese.
- 20Add a little bit of enchilada sauce on top of the cheese.
- 21Add a little bit of enchilada sauce on top of the cheese.
- 22Repeat the layering process one more time: tortillas, chicken mixture, cheese, and enchilada sauce.
- 23Repeat the layering process one more time: tortillas, chicken mixture, cheese, and enchilada sauce.
- 24Repeat the layering process one more time: tortillas, chicken mixture, cheese, and enchilada sauce.
- 25Add one more layer of tortillas on top of the last chicken mixture layer.
- 26Add one more layer of tortillas on top of the last chicken mixture layer.
- 27Add one more layer of tortillas on top of the last chicken mixture layer.
- 28Stir the remainder of the sour cream into the remainder of the enchilada sauce.
- 29Stir the remainder of the sour cream into the remainder of the enchilada sauce.
- 30Stir the remainder of the sour cream into the remainder of the enchilada sauce.
- 31Pour the sour cream and enchilada sauce mixture on top of the tortillas and spread it evenly.
- 32Pour the sour cream and enchilada sauce mixture on top of the tortillas and spread it evenly.
- 33Pour the sour cream and enchilada sauce mixture on top of the tortillas and spread it evenly.
- 34Top with some shredded cheese.
- 35Top with some shredded cheese.
- 36Top with some shredded cheese.
- 37Bake at 400 degrees Fahrenheit for about 30 minutes.
- 38Bake at 400 degrees Fahrenheit for about 30 minutes.
- 39Bake at 400 degrees Fahrenheit for about 30 minutes.
- 40Let it rest for about 5-10 minutes.
- 41Let it rest for about 5-10 minutes.
- 42Let it rest for about 5-10 minutes.
- 43Cut a piece and serve.
- 44Cut a piece and serve.
- 45Cut a piece and serve.
Ingredients
- 2 cups shredded chicken
- 2 cups shredded chicken
- 2 cups shredded chicken
- 15 oz green enchilada sauce
- 15 oz green enchilada sauce
- 15 oz green enchilada sauce
- 2 cups Monterey Jack cheese
- 2 cups Monterey Jack cheese
- 2 cups Monterey Jack cheese
- 6 flour tortillas
- 6 flour tortillas
- 6 flour tortillas
- 1 cup sour cream
- 1 cup sour cream
- 1 cup sour cream
Equipment
9x9 inch panmixing bowlspatulaknifeoven mittsplate
Tips
- This recipe is so easy, you can eyeball everything.
- You can use corn tortillas if that is your preference.
- This recipe is easy to make ahead and then put in the fridge or even the freezer for a later date.