"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas with Sour Cream and Cheese Recipe

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This recipe for Chicken Enchiladas with Sour Cream and Cheese, by , is from Live, Laugh, Love & Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Duda
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 - 3 pounds chicken (I use white meat)
1 medium onion ,chopped
2 tbsp. margarine
1 (10 oz.) can Ro-Tel tomatoes and green chilies (drained)
3 1/2 cups sour cream
1 can cream of chicken soup
dash of salt & pepper
1 dozen flour tortillas
1 cup shredded cheese (I use the Mexican blend)

Directions:
Directions:
Boil the chicken & cut up into bite size pieces. In a large skillet saute' onion in margarine. Add chicken pieces and drained tomatoes, simmer until heated throughout. Fill the tortillas with the chicken mixture and roll each one up placing them in a sprayed casserole dish. Mix sour cream with the soup, salt and pepper & spread on top of the tortillas. Top with shredded cheese and bake 350 º for 30-35 min. uncovered.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is so easy and good. I serve it with my jalapeño cornbread.

 

 

 

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