"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Southern Sour Cream Chicken Enchiladas Recipe

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This recipe for Southern Sour Cream Chicken Enchiladas, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne McGowen
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sour cream
2 cups diced chicken
2 cans (4 ounces each) sliced mushrooms, drained
1 can (4 ounces) green chilli peppers, drained
1/4 cup instant minced onion
1 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
vegetable oil
12 corn tortillas
8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese

Directions:
Directions:
Spread 1 cup of the sour cream in bottom of a 13x9-inch baking pan. Combine chicken, 1/2 cup sour cream, mushrooms, green chilli, onion, chilli powder, salt, garlic powder, and pepper in a medium saucepan.

Cook over low heat, stirring occasionally, until hot.
Preheat oven to 450.
In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Kosovo Note: Due to lack of ingredient availability, I have used the following substitutions;
flour tortillas, feta cheese, local white cheese, fefferroni (skinny hot peppers in a jar).

 

 

 

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