Sour Cream Chicken Enchiladas |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe is from Best-Ever Casseroles, Gooseberry Patch. Author is Kim Turechek, Oklahoma City, OK. Ingredients:
2 (10 1/2 ounce) cans cream of chicken soup |
4 ounces diced green chilies, drained |
1/2 cup skim milk |
1/2 teaspoon ground cumin |
1 cup light sour cream |
2 cups cubed chicken, cubed |
1 (8 ounce) package light cream cheese, softened |
1/2 cup onion, chopped |
48 inches flour tortillas |
1 cup monterey jack cheese, shredded |
Directions:
1. Combine first 5 ingredients in blender and blend until smooth. Set aside.
2. Mix chicken, cream cheese, and onions together.
3. Spread chicken mixture onto each tortilla. Roll up and place seam side down in ungreased glass casserole dish.
4. Top with sour cream mixture and then cheese.
5. Cover and bake at 350 degrees for 30 minute.
6. Uncover the last 5 min of baking.
|
|