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

Chicken Enchiladas with Sour Cream Sauce Recipe

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This recipe for Chicken Enchiladas with Sour Cream Sauce is from Our 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:  
1/2 c. chopped onion
2 Tbsp. veg oil or butter
2 c. chicken, cooked and chopped
1 1/2 c. shredded Colby Jack cheese
4 oz. chopped green chilies (optional)

Sauce:
1 can (10 oz) cream of chicken soup
1 c. sour cream
1/4 tsp. ground coriander
1/4 tsp. salt
1 tsp ground cumin

10 flour tortillas
Directions:
Directions:
Saute onions until tender. Combine onions, chicken, 1/2 c. cheese, and chilies. Set aside.

Sauce: Combine soup, sour cream, coriander, cumin, and salt. Cook over low heat just until warm - do not boil. Stir 1/2 c. of sauce into chicken mixture. Divide chicken into tortillas, roll, and place seam side down into 9x13 dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake at 350º for 25-30 min, or until cheese is melty and sauce is bubbly.
Personal Notes:
Personal Notes:
My kids scarf this down (after they pick out the green chilies when I add them) and the whole pan is gone in minutes, so I have to double this.

My friend that gave me this recipe advised me to double the sauce, which I do, and it's very saucy and delicious.

This freezes well, so sometimes I triple it and put one or even two pans in the freezer for another day.

 

 

 

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