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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Parker
Added: Wednesday, August 24, 2005


2 cups cut up cooked chicken (or turkey)
3 cups shredded Monterrey Jack Cheese
1/2 onion chopped
1 4oz. can chopped green chile's
1/2 cup salsa
1 cup sour cream
1 can cream of chicken soup (the new Cambell's cream
of chicken verde soup is wonderful),
1/4 to 1/2 cup chicken broth
8 corn tortillas
fresh cilantro, chopped

Mix chicken, onion, green chiles, 2 cups cheese, and 1/
4 cup of salsa in large bowl. Rub olive oil on sides of
tortillas so they will roll easily. Spoon a heaping couple
of tablespoons of chicken mixture in each tortilla and
roll up and place in greased casserole dish with seam
side down. Bake covered in 350 deg. oven for 25 min.
Meanwhile, mix sour cream, soup, 1/4 cup salsa, and 1/
4 cup chicken broth together in small pan. Heat till nice
and hot. You can add more broth or salsa to get the
right consistancy you want. Pour hot soup mixture over
cooked enchiladas and sprinkle with remaining
cheese. Return to oven and cook an additional 5 min.
Sprinkle with fresh chopped cilantro and serve with
additional salsa and jalapenos.

Number Of Servings:
Number Of Servings:
4 -6 servings
Personal Notes:
Personal Notes:
You can adjust the seasonings to make it as spicy or
mild as you want.




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