Sour Cream Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is sooooo easy. A great way to use the pickings from your rotisserie chicken, or the leftover turkey from Thankgiving dinner. Serve with a simple green salad for a fuss-free dinner. Ingredients:
12 crisp taco shells |
8 ounces cheddar cheese, grated |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
16 ounces sour cream |
1 (4 ounce) can diced green chilies |
2 cups leftover chicken, diced (or turkey) |
milk |
Directions:
1. Preheat oven to 375 degrees F. Grease a 9x13 pan lightly and set aside.
2. Whisk together soup and sour cream in medium bowl. Add chilis and chicken and mix well.
3. Fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. Lay each on side in the pan until it's full. Some adjusting may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish.
4. Add a little milk to the remaining soup mixture, then pour over enchiladas.
5. Bake for 45 minutes until golden brown and bubbly. Let rest for at least five minutes before serving.
6. *This dish freezes well. Baking time will need to be increased if it goes straight from freezer to oven.
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