Chicken Sour Cream Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe off a Hatch green chili enchiliada can years ago (this is the first recipe I learned to cook). It's super easy and comes out perfect every time. I make flat enchiladas in little crocks, but you can also roll them. Ingredients:
1 (12 ounce) can green enchilada sauce |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
4 chicken breasts, cooked and shredded |
1 cup monterey jack cheese, shredded |
1 cup sharp cheddar cheese, shredded |
20 corn tortillas |
Directions:
1. Preheat the oven to 350*.
2. Spray the bottom of 4 small crocks(personal size) with non-stick spray.
3. In a small sauce pan heat the green chili enchilada sauce, cream of chicken, and sour cream until warm (do not boil).
4. Tear up a corn tortilla and place on the bottom of the crock, making sure to cover the bottom.
5. Spread a small amount of the green chili sauce mixture over the tortillas, then place a little of the shredded chicken, and a small amount of both cheeses.
6. Starting with the tortillas repeat the layering.
7. When you have filled the crock place a final layer of corn tortillas, sauce and top with cheese. You should have enough ingredients to fill all 4 small crocks.
8. Bake in the oven for 20-30 minutes or until hot and bubbly. (You might want to put a cookie sheet under the crocks in case they spill over).
9. Serve warm.
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