Chicken Sour Cream Enchiladas

Recipe from Madison Miller

3-4 cups cooked shredded chicken

1 medium onion, chopped

1 teaspoon olive oil

1 cup sour cream

½ cup chopped parsley

1 large can enchilada sauce (La Victoria)

3 cups shredded cheese (Mexican blend)

10-16 flour tortillas

Directions

Preheat oven to 350 degrees

Step one: heat a teaspoon of olive oil in a frying pan over medium heat. Add onions and cook until translucent, stirring the entire time.

Step two: add chicken to the onions in the frying pan. Stir until combined.

Step three: pour 1/3-1/2 cup of enchilada sauce over the chicken and onion mixture, just enough to coat the chicken.

Step four: add sour cream and parsley. Stir until combined.

Step five: once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. Add 2 to 2-1/2 cups.

Step six: pour just enough sauce in a baking dish to cover bottom of the dish.

Step seven: fill tortillas. Spoon sauce onto a tortilla, and then spoon on some of the chicken mixture.

Step eight: roll up tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your dish, or until the chicken mixture is all used up.

Step nine: pour enchilada sauce over the completed enchiladas. Spread it evenly over the top.

Step ten: top with shredded cheese and garnish with chopped parsley. Place in the oven covered with foil and bake for 20-30 minutes. Remove foil for the last ten minutes of cooking. Cook until sauce is bubbling, tortilla edges are slightly crisp, and cheese is melted.