Judi's Sour Cream Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 4 cooked chicken breasts (cubed or shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz of sour cream
12 to 16 oz’ of pepper cheese (grated)
Comes in a square block, have to grate it yourself
10 to 12 flour tortillas (fajita or taco size)
¼ cup of milk
Salt / Pepper
Non-stick cooking spray
9X12 Pyrex dish
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Directions: |
Directions:Preheat over to 350 degrees
Combine cream of mushroom soup, cream of chicken soup and sour cream in a bowl, mix well. In a separate bowl, add ½ of the sour cream /soup mixture to the chicken breasts. Mix well; add salt and pepper to taste. Add ½ of the grated cheese to your mixture. Mix well. The mixture should not be soupy.
Warm the tortillas in the microwave to soften (10 – 15 seconds each). This will allow you to roll the tortillas. Place a heaping tablespoon full of the chicken mixture in the center of the tortilla. Mixture should be spread lengthwise on the tortilla (such as a hot dog). Roll tortilla into a burrito shape. Place tortillas in a 9X12 Pyrex dish that has been sprayed with non-stick spray. Fill remaining tortillas until mixture is gone.
Add ¼ cup of milk to the remaining soup/sour cream mixture. Mix well (this will thin out the mixture). Cover the enchiladas with sauce mixture. Spread the remaining grated cheese on top.
Bake for 15 to 20 minutes until the chicken is warm and the cheese has melted.
**The amount of enchiladas you will get out of the mixture will depend on how much of the mixture you put into each tortilla. |
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Number Of
Servings: |
Number Of
Servings:10-12 tortillas |
Preparation
Time: |
Preparation
Time:20-30 Minutes |
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