Looking for a delicious and satisfying meal that is packed with bold and savory flavors? Look no further than Sour Cream Chicken Enchiladas! This mouth-watering dish features tender shredded chicken wrapped in warm tortillas and smothered in a tangy and creamy sour cream sauce.
Ingredients
| 1 | tablespoon vegetable oil |
| 1 | large onion, chopped |
| 1 | HERB-OX® Chicken Bouillon Cube, dissolved in 1 cup hot water |
| (10 ¾-ounce) can cream of chicken soup | |
| 2 | (10-ounce) cans of HORMEL® Premium Chicken Breast, drained |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | cup sour cream |
| 1 | cup shredded Mexican cheese blend |
| Sliced jalapeno pepper, if desired | |
| 10 | small flour tortillas |
Directions
Heat oven to 350°F. Heat oil in medium sauté pan. Add onion and cook until browned.
In small bowl mix together chicken broth and cream of chicken soup in a small bowl. Spread a few tablespoons of mixture on bottom of 9×13-inch pan.
In large bowl, combine remaining broth mixture, onion, chicken, beans and sour cream. Spread 2 tablespoons chicken mixture and sliced jalapeno pepper, if desired, in middle of each tortilla. Top with 1 tablespoon shredded cheese.
Roll and place seam-side down in pan. Repeat with remaining tortillas. Bake 45 minutes.