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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Breasts 4-6
2 This margarine
1 green Bell Pepper chopped
1 medium Onion chopped
2 small cans diced Green Chill
1 can Cream of Chicken Soup
1 pint Sour Cream
12 or more Corn Tortillas
1 1/2 # Jack Cheese shredded
1 # medium Cheddar Cheese shredded
1/4 -1/2 Cup Cooking Oil
Directions:
Directions:
• Boil Chicken and shred
• Saute Bell Pepper, Onion, and Green Chili in margarine
• Heat Cream of Chicken soup in sauce pan. Add sour cream. Combine sautéed vegetables to soup mixture. Divide this mixture and add chicken to 1 part.
• Use a couple of spoons full of the mixture without the meat and spread in bottom of 9x12 or larger baking pan.
• Heat oil in skillet and fry tortillas one at a time, just until softened. Lay tortillas out on paper towels.
• One by one lay tortillas in pan, place a couple tablespoons full of chicken mixture and same amount of cheese, roll and place at end of pan. Continue until all tortillas are filled or pan is full whichever comes first.
• Spread reserved mixture over the top of enchiladas and add more cheese.
• Bake in 350 degree oven for 25 minutes or until bubbly.

 

 

 

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