Sour Cream and Chicken Enchiladas |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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These are great for company. I am always giving this recipe out. I serve with spanish rice and refried beans. Ingredients:
1 chicken, cooked and deboned |
1 pint sour cream |
2 (10 3/4 ounce) cans campbell's cream of chicken soup |
1 (4 1/2 ounce) can chopped green chilies (do not drain) |
1 bunch green onion |
8 ounces monterey jack cheese, grated |
1 lb sharp cheddar cheese, grated |
18 flour tortillas, thawed (do not use corntortillas) |
Directions:
1. Combine chicken, sour cream, chicken soup, chilies and onions.
2. Spoon 2 T. onto each tortilla.
3. Top with a spoonful of each cheese and roll up.
4. Place seam side down in a large casserole pan.
5. Top with extra chicken mixture and extra cheese.
6. Cover with foil and bake 30 minutes at 250.
7. Uncover and cook 10 more minutes.
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