Sour Cream Chicken Enchiladas |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I absolutly love the taste of it. I think the kicker is browning the onions before hand. The recipe made enough to freeze half and have later. The original recipe had corn tortillias and green chilies. I hope you enjoy it as much as I do. Ingredients:
1 onion, peeled and chopped |
3 tablespoons butter |
1 cup sour cream |
1 can cream of chicken soup |
1 cup chicken broth |
3 lbs boneless cooked chicken |
16 flour tortillas |
1 lb cheddar cheese, grated |
Directions:
1. In a large skillet brown onion in butter.
2. Combine sour cream, cream of chicken soup, chicken broth,onions.
3. Place half the mixture in another bowl; adding the chicken.
4. Preheat oven to 350°F.
5. Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
6. Pour remaining sauce over enchiladas and top with grated cheddar cheese.
7. Bake for 30 minutes; remove from oven and serve hot.
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