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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Clark
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chiken breasts, cooked and chopped
2 - 10 1/2 oz cans cream of chicken soup
1 pint sour cream
1 - 4oz can chopped green chilies
3/4 cup chopped onion
3 cups grated Cheddar and/or Monterey Jack cheese
10 - 12 flour tortillas
olives

Directions:
Directions:
Combine first five ingredients and two cups of cheese in a large bowl. Spread thin layer on bottom of 9 x 13 inch pan. Spread equal amounts into each tortilla shell, roll, and place in pan. Save enough chicken mixture to spread on top. Sprinkle with remaining cup of cheese and garnish with olives. Bake 30-40 minutes or until bubbly at 350. Serve with salsa. Note: I use this recipe in the dutch oven when camping.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I request these for most birthdays and when I come home from college for a visit. Mom served them at my Senoir Prom dinner for 8 couples. (Note from Janet. Works great in dutch oven when camping.)

 

 

 

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