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"The belly rules the mind."--Spanish Proverb

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from Sisters At Heart, 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:  
2 cans of cream of chicken soup
1 4 oz can diced green chiles
4 oz cooked, diced or shredded chicken
1/2 cup finely chopped onion
1 cup sour cream
2 cups shredded cheese
Flour tortillas
Chopped green onions
Sliced olives
Cheese for topping
CHILE RELLENOS INGREDIENTS
Non Wrinkled chiles,
Tillamook cheese,
Flour,
3 eggs,
Salt
CHILE RELLENO SAUCE
1/2 onion sliced
1/2 sliced bell pepper
2 tablespoons flour
1/4 cup tomato sauce
1 teaspoons of ground cumino
2 cups of water
Directions:
Directions:
Preheat oven 350 F Degrees. Use a 13x9 baking dish.
Roast chiles on skillet top. Remove chile skin. Slit chile and remove seeds. Wash inside and out. Sprinkle salt inside and out. Stuff with grated cheese. Roll in flour. Separate egg yolk from whites. Beat whites till stiff. Salt to taste. Fold in egg yolks into stiff egg whites. Dip chiles in frying pan after rolling in white batter. Cook. Make a sauce.
SAUCE DIRECTIONS
Brown 1/2 inion and 1/2 bell pepper in lard. Mix 2 Tbs of flour

 

 

 

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