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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sour Cream/Green Chili Enchiladas Recipe

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This recipe for Sour Cream/Green Chili Enchiladas is from The Serco Employee Cookbook 2020, 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 cans cream of chicken soup
1 - 16 oz carton of sour cream
2 - 4 oz cans chopped green chilies, drained
1/2 tsp salt
2 cups grated Cheddar Cheese
2 Cups Chopped Chicken- (Rotisserie Chicken is my favorite)
12 flour tortillas
Grated Cheddar Cheese for Top
Directions:
Directions:
Combine soup, sour cream, chilies and salt in saucepan. Heat until smooth and well blended, stirring frequently. Set aside. Mix 2 cups of grated cheese and chicken in bowl.
Place 1/3 cup chicken mixture and 1 tablespoon sour cream mixture on each tortilla and roll to enclose filling. Arrange in 9 X 12 backing dish. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees fro 20 to 30 minutes or until bubbly.
Personal Notes:
Personal Notes:
This recipe is a favorite main dish that my team mates at Serco always ask for

 

 

 

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