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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from The Trail 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:  
2 whole chiken breasts, cooked and chopped
2 - 10 1/2 oz cans cream of chicken soup
1 pint sour cream
1 - 4oz can chopped green chilies
3/4 cup chopped onion
3 cups grated Cheddar and/or Monterey Jack cheese
10 - 12 flour tortillas
olives
Directions:
Directions:
Combine first five ingredients and two cups of cheese in a large bowl. Spread thin layer on bottom of 9 x 13 inch pan. Spread equal amounts into each tortilla shell, roll, and place in pan. Save enough chicken mixture to spread on top. Sprinkle with remaining cup of cheese and garnish with olives. Bake 30-40 minutes or until bubbly at 350º. Serve with salsa. Note: I use this recipe in the dutch oven when camping.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I request these for most birthdays and when I come home from college for a visit. Mom served them at my Senoir Prom dinner for 8 couples. (Note from Janet. Works great in dutch oven when camping.)

 

 

 

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