Chicken Sour Cream Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have used this recipe for years. I will usually modify it using different cheeses like asadero, queso fresco or pepper jack. Ingredients:
flour tortilla |
1/2 cup shredded monterey jack cheese |
1/2 cup shredded cheddar cheese |
2 cups chopped cooked chicken |
1 cup shredded monterey jack cheese |
1 cup shredded cheddar cheese |
16 ounces sour cream |
2 (10 ounce) cans cream of chicken soup |
7 ounces chopped green chilies |
Directions:
1. Combine chicken and 2 cups cheese.
2. For the sauce, mix sour cream, soup and chiles in a saucepan and warm over medium heat.
3. Put 1/3 cup chicken mixture on a tortilla. Spoon a large spoonful of sauce over chicken and roll the enchilada. Repeat for rest of tortillas. Pour remaining sauce over casserole. Top with remaining 1 cup cheese.
4. Bake at 350 degrees for 30 minutes uncovered.
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