20 Min. Sour Cream Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is GOOD ! I went to a meeting two weeks ago and someone brought it. It disappeared quick ! The lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!! Ingredients:
2 (4 ounce) cans canned chicken |
1 (8 ounce) can cream of chicken soup |
1 (3 ounce) can diced green chilies |
1 pint sour cream |
1 cup mexican cheese |
1/2 cup green onion |
8 -10 flour tortillas |
Directions:
1. Heat tortillas in oil (corn or flour) and drain.
2. Place 1 T of mixture in the middle and roll up - line them all up in a casserole and when done - pour what's left over on top and cover with cheese.
3. Bake 350 for 20 minutes.
4. Top with salsa or any relish you like.
5. P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.
6. Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.
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