Super Easy & Fast “Pink Sauce” Enchiladas

Fastest enchiladas you’ll ever make that taste this delicious. No canned Enchilada sauce and no stove top cooking before filling the enchiladas.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: serves about 6 1x

Ingredients

Scale

1/2cup sour cream

4 oz cream cheese, softened

2 tablespoons heavy cream

1 1/2 cups salsa, homemade or jarred

1 small can green Chiles

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1 1/2 cups finely shredded cheese, plus more for sprinkling on top (Monterey jack, cheddar, Mexican blend)

1 1/2 pounds chicken breasts, cooked and shredded

8 large flour tortillas

Topping options-

Sour cream, olives, avocados, cilantro, green onions, etc.

Instructions

Preheat oven to 375 F and lightly spray a 9×13 baking casserole dish and set aside.

In a large mixing bowl mix together the sour cream, cream cheese, heavy cream, salsa, salt, pepper, paprika, and garlic powder.

Remove about 1/4-1/3 of the sauce to a small bowl and set aside.

In the large bowl add the cheese and chicken and stir till combined.

Spoon a little of the sauce that you set aside (without chicken and cheese in it) into the bottom of a casserole baking dish and spread to coat the bottom thinly.

Grab a tortilla and fill with about 1/8 of the chicken mixture, roll up and place seam side down in the casserole dish. Repeat till filling is gone. Spread the rest of the reserved sauce over the top of the enchiladas and sprinkle generously with additional shredded cheese. Bake for about 25-30 minutes until cheese is melted and bubbly. Top with desired extras and serve hot.

Keywords: Super Easy & Fast “Pink Sauce” Enchiladas

Find it online: https://acupofcream.com/super-easy-fast-pink-sauce-enchiladas/