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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas is from The Engelhardt Family 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:  
1 dozen corn or flour tortillas
1 pint sour cream
2 cans cream of chicken soup (regular size soup cans)
2 cans 4oz diced chilies
2 bunches green onions, chopped
1 1/2 lbs grated Monterey Jack or Cheddar cheese
4 chicken breasts, cooked and diced
Directions:
Directions:
Mix sour cream, soup, chilies & onions. Spread tortillas with a tablespoon of mixture. Add chicken & cheese to tortilla & roll up. Place in shallow baking pan.
Spread remaining mixture over rolled tortillas in pan. Bake at 350º for 40 minutes. Remove & sprinkle rest of grated cheese on top, can put back in oven a few minutes until cheese is melted. Can be made day before & refrigerated.
Number Of Servings:
Number Of Servings:
12

 

 

 

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