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Chicken Sour Cream Enchiladas Recipe

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This recipe for Chicken Sour Cream Enchiladas is from Judy's 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:  
1cup sour cream
1 can cream of chicken soup
2 cups cooked, shredded chicken
small can of diced green chiles
1/4 tsp cumin
8 corn tortillas (can use flour)
3 green onions, diced
Cheese ( I use Kraft shredded Cheddar and Monterey Jack Cheese)
Oil

In a small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping. Combine remaining half with chicken, green chiles and cumin; blend well. Heat oil. Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture in each tortilla. (I also add a little cheese on top at this time) and roll to close. Place rolled tortillas, folded side down into greased baking dish. Top with remaining sour cream, green onion and cheese. Bake at 350 for 25-30 minutes or until hot.
If you want this spicier you can used diced jalapenos or medium or hot green chiles instead of mild green chiles.
Directions:
Directions:
º
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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