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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from Kathy's Kitchen, 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 (small can) condensed cream of chicken soup
1 (small can) condensed cream of mushroom soup
1 can of "Rotel" diced tomatoes with green chili's
1 cup sour cream
1 finely chopped onion
3 cups of fresh chicken deboned and shredded
1 (4 ounce) can chopped green chile peppers, drained and seeds removed
8- 10 corn tortillas
1 - 2 cups of shredded Monterrey Jack/Cheddar cheese (some people like more/less cheese)
Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a bowl mix well, the soups, "Rotel" tomatoes, green chile's, prepared cooked chicken, 1 cup shredded monterrey jack/cheddar cheeses and sour cream; set aside.

Spray long 9 x 13 inch (glass) baking dish with non-stick coating.

Spread some of the soup mixture in a 9x13 inch baking dish to line the bottom.

Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.

Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with the remaining cheese.
Number Of Servings:
Number Of Servings:
4 people to have 2 enchiladas each.
Preparation Time:
Preparation Time:
Bake 30 minutes or until bubbly and lightly browned.
Personal Notes:
Personal Notes:
Let sit for about 5 minutes to allow the enchiladas to "settle"

Great if prepared the night before and then refrigerated until ready to bake. If refrigerated the cooking time may need to be adjusted to allow for the cold contents to warm up before cooking thoroughly.

Great served with fresh salsa, chile con queso, chips, refried beans, mexican rice with tea for the beverage and Pecan Pralines for dessert.

 

 

 

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