Hamdi Saidani This Bobby Flay chicken enchiladas with sour cream sauce is one of the best chicken enchiladas recipes ever. These easy chicken enchiladas are made with sour cream, cream of chicken soup, shredded chicken breast, flour tortillas, Rotel, and cheese.
This authentic sour cream chicken enchiladas takes about 25 minutes to finish baking and can serve about 8 persons. Please feel free to leave your feedback about this Bobby Flay chicken enchiladas recipe.
Bobby Flay Sour Cream Chicken Enchiladas Ingredients
- 3 boneless chicken breasts, cooked and shredded
- 1 8 oz container of sour cream
- 1 can of cream chicken soup
- 1 cup of milk
- ½ onion, chopped
- 1 can of Rotel
- 1 tablespoon of taco seasoning (or half a packet if using store-bought)
- A handful of shredded cheese (any kind will do)
- 8-10 tortillas
How To Make Sour Cream Enchilada Sauce
To make chicken enchilada sour cream sauce, mix half a can of cream of chicken soup, a small tub (8 oz) of sour cream, and a cup of milk. Stir them all together until they’re well mixed. This is your sour cream sauce. If the sauce is too thick, add a little chicken broth to make it thinner.
How To Make Bobby Flay Chicken Enchiladas With Sour Cream
- Preheat your oven to 350 degrees F. In a pan, cook ½ chopped onion until soft. Add shredded chicken, 1 tablespoon of taco seasoning, a can of Rotel, and half a can of cream chicken soup. Cook these on medium-high heat until well mixed and heated.
- Warm 8-10 tortillas in the microwave for 30 seconds to make them easier to roll. Spread the chicken mixture evenly across each tortilla and roll them up.
- Place the rolled tortillas seam-side down in a 9×13 baking dish.
- Pour the sour cream sauce you prepared earlier over the enchiladas and sprinkle shredded cheese on top.
- Bake for 20 minutes until hot.
What To Serve With Sour Cream Chicken Enchiladas
This Sour Cream Chicken enchiladas pairs well with Spanish rice, refried beans, and a fresh salad. Serve it as a main course alongside guacamole, salsa, or a side of chips.
How Long Does Sour Cream Chicken Enchiladas Last In The Fridge
Properly stored, Sour Cream Chicken Enchiladas can last in the fridge for about 4-5 days. To correctly store it, place the leftovers in an airtight container and then place it in the fridge.
Can I Freeze Chicken Enchiladas With Sour Cream
Yes, Sour Cream Chicken Enchiladas freeze well and can last about 3 months in the freezer. To correctly freeze it, place the enchiladas in a freezer-safe container or wrap them tightly in aluminum foil.
You don’t need to thaw it, simply reheat directly from the freezer.
How to Reheat Leftovers Sour Cream Chicken Enchiladas
If the leftover Sour Cream Chicken Enchiladas are refrigerated, simply reheat in the oven for about 15-20 minutes at 350 degrees F, or in the microwave for 2-3 minutes.
If the Sour Cream Chicken Enchiladas are frozen, reheat them in the oven for about 30-40 minutes at 350 degrees F, uncovered.
Sour Cream Chicken Enchiladas Nutrition Facts
- Calories: 143 kcal
- Carbohydrates: 5g
- Protein: 7g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 37mg
- Sodium: 108mg
- Potassium: 163mg
- Sugar: 2g
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Bobby Flay Chicken Enchiladas
Description
This Bobby Flay chicken enchiladas with sour cream sauce is one of the best chicken enchiladas recipes ever. This easy chicken enchiladas is made with sour cream, cream of chicken soup, shredded chicken breast, flour tortillas, Rotel, and cheese. This authentic sour cream chicken enchiladas takes about 25 minutes to finish baking and can serve about 8 persons.
Bobby Flay Chicken Enchiladas Ingredients
How To Make Bobby Flay Chicken Enchiladas
- Mix half a can of cream chicken soup with an 8 oz container of sour cream and 1 cup of milk.
- Stir them together until they blend well. This is your sour cream sauce.
- If the sauce is too thick, add a bit of chicken broth to make it thinner.
- Preheat your oven to 350 degrees F. In a pan, cook ½ chopped onion until soft. Add shredded chicken, 1 tablespoon of taco seasoning, a can of Rotel, and half a can of cream chicken soup. Cook these on medium-high heat until well-mixed and heated.
- Warm 8-10 tortillas in the microwave for 30 seconds to make them easier to roll. Spread the chicken mixture evenly across each tortilla and roll them up.
- Place the rolled tortillas seam-side down in a 9×13 baking dish.
- Pour the sour cream sauce you prepared earlier over the enchiladas and sprinkle shredded cheese on top.
- Bake for 20 minutes until hot.
