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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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 chile
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
Directions:
Directions:
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 chile, and cumin; blend well. Heat oil. Soften tortillas in hot oil, drain lightly on paper towels. ( If I use flour tortillas I skip this) Spoon chicken mixture in each tortilla. ( I add a little cheese when I do this) roll tortilla to close. Place rolled tortillas, folded side down into a greased baking dish. Top with remaining sour cream, green onion and cheese. Bake at 350 degrees for 25-30 minutes.
Note: If you want this spicier use diced jalapenos
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I have always gotten compliments on this recipe.

 

 

 

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