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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from The Pohl 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:  
4 - 6 chicken breasts, cooked, shredded and seasoned with salt and pepper
1 pt. sour cream
1 (8 oz.) can diced green chilies
1 large can red enchilada sauce (La Victoria)
1 1/2 lbs. shredded jack cheese (or ranchero cheese if want to be more authentic)
12 corn tortillas
cooking oil
Directions:
Directions:
Mix cooked chicken, sour cream and green chilies together. Saute' tortillas in oil to soften and drain on paper towels. Roll chicken mixture in the tortillas and lay them (like upside-down envelope) in shallow 9x13 baking pan. (Pour a little sauce in bottom of pan first to prevent sticking). Top with enchilada sauce and cheese. Bake at 350º for 30 mins.
Personal Notes:
Personal Notes:
I like to sprinkle cheese both inside the rolled enchilada (after adding chicken mixture) and on top of enchilada sauce.

 

 

 

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