1 whole chicken*
16 oz. sour cream
6-10 flour tortillas
Salt and pepper for seasoning
1 pkg. Mexican style cheese (asadero, monterey jack, queso quesadilla blends or any variation)
1-2 cans of La Preferida brand enchilada sauce, hot**
*Can substitute chicken breasts (find bone-in for more flavor). However, I like the combination of white and dark meat from the whole chicken.
**Can substitute any brand you like or even make your own from tomato sauce. I just happen to like the heat level and flavor of La Preferida.
Precook the chicken. You can bake it, boil it, grill it or whichever method you prefer. Once the chicken has cooled, you’ll want to shred it and add it to a mixing bowl. Add the entire container of sour cream to the chicken and stir. Season with salt and pepper to taste. Set this mixture aside.
Preheat oven to 350°F.
To a rectangular casserole dish, add enough of the enchilada sauce to cover the bottom. This will help prevent the enchiladas from sticking. Next, add a decent amount of the chicken mixture to a tortilla and roll it up. Place seam down in the casserole dish. Repeat until all the chicken is gone. You should get a minimum of 6 enchiladas, depending on the tortilla size and how full you stuff. Pour over the remaining enchilada sauce and top with the package of cheese. Bake in the oven until cheese is melted and golden brown, about 20-25 minutes.