Sour Cream Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests! Ingredients:
2 cups cooked chicken (shred or diced) |
1 (10 3/4 ounce) cream of chicken soup |
3 ounces cream cheese, softened |
1/2 cup sour cream |
1 cup salsa |
1/2 teaspoon chili powder (or to taste) |
8 (6 inch) flour tortillas |
1/2 cup cheddar cheese |
1 plum tomato, chopped |
1 tablespoon green onion, diced |
Directions:
1. In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
2. In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
3. Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
4. Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
5. Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
6. Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
7. Enjoy!
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