Chicken and Sour Cream Enchiladas |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 12 |
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For those who love Mexican food, this is a tasty change from the red sauce based enchiladas. I've taken it to Mexican theme parties and there are never any leftovers. Ingredients:
3 1/2 cups sour cream |
1 (8 ounce) can mushroom pieces, drained |
15 ounces canned chicken |
1 (4 ounce) can chopped green chilies, drained |
1/3 cup onion flakes |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon black pepper |
cooking oil, as needed |
12 flour tortillas or 12 corn tortillas |
1/3 lb cheddar cheese, grated |
Directions:
1. Note: You can cook your own chicken to use instead of using the canned meat.
2. This is what I usually do.
3. Turkey can also be substituted.
4. One hour before serving, spread 1 cup sour cream in the bottom of a 9 x 13 inch baking dish; set aside.
5. In a 2 quart saucepan, flake chicken with fork, add 1/2 cup sour cream, mushrooms, chilies and seasonings.
6. Cook over low heat, stirring occasionally until heated through.
7. Preheat oven to 450Vegetable Stock.
8. In an 8 inch skillet, heat 1/2 inch cooking oil over medium high heat.
9. Cook each tortilla for a few seconds on each side.
10. Remove and drain on paper towels.
11. If watching your fat intake you can skip this step and the meal will still be good.
12. Along the center of each tortilla spread 1/4 cup of chicken mixture.
13. Fold sides of tortilla over filling and place seam side down in prepared pan.
14. When all tortillas are filled and placed in pan, spread remaining sour cream over top and top with cheese.
15. Bake for 8 minutes or until cheese melts.
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