Sour Cream Chicken Tacos


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These tacos bake like enchiladas in a casserole dish and the chili pepper adds a kick of spice.

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  • 1/2 lb. canned tomatoes, drained
  • 1 small onion, halved
  • 1 clove garlic
  • 1/2-3/4 tsp. salt
  • 8 flour tortillas
  • 1/3 C. oil
  • 1 C. cooked-chicken meat, shredded, salted, kept warm
  • 1 small green chili, preferably jalapeno, roasted, and cut into strips
  • 1/2 C. sour cream

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Preheat the oven to 375 degrees. Puree tomatoes, half of the onion, garlic and salt in a blender or food processor. Heat 1 1/2 Tbs. of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 C. of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm. Heat 1 Tbs. of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes.

Remove from the heat and stir in the sour cream. Set sauce aside and keep warm. Heat the tortillas just until warm. Mince the remaining onion half. Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through. Serve garnished with the minced onion.

Yield: 8 tacos

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