sour cream enchiladas

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 25 min
Cuisine: Mexican
Ingredients: 1/2 cup(s) chopped onion; 1 (4) ounce(s) can sliced mushrooms; 1 clove(s) garlic, minced; 2 tablespoon(s) butter; 1 1/2 cup(s) cooked chicken, chopped; 1 small can green chilies, drained; 1 cup(s) sour cream; 1 1/2 teaspoon(s) chili powder; 1 teaspoon(s) comino (cumin); 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; - vegetable oil; 18 - corn tortillas; 4 cup(s) grated longhorn cheese; 2 cup(s) sour cream

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

I love enchiladas because they are easy and very versatile. You can fill them with just about any thing cover them with pretty much any kind of sauce and they will be good.

yield serving(s)

prep time 15 Min

cook time 25 Min

method Bake

Ingredients For sour cream enchiladas

1/2 c

chopped onion
1 (4) oz

can sliced mushrooms
1 clove

garlic, minced
2 Tbsp

butter
1 1/2 c

cooked chicken, chopped
1 sm

can green chilies, drained
1 c

sour cream
1 1/2 tsp

chili powder
1 tsp

comino (cumin)
1/4 tsp

salt
1/4 tsp

pepper
vegetable oil
18

corn tortillas
4 c

grated longhorn cheese
2 c

sour cream

How To Make sour cream enchiladas

1
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Sauté onion, mushrooms, and garlic in melted butter until tender.

2
Add chicken, chilies, 1 cup sour cream, chili powder, cumin, salt and pepper.
3
Pour oil into an 8-inch skillet, filling 1/2 inch deep. Fry tortillas until soft (about 3 seconds) and drain on paper towels.
4
Spread heaping tablespoons of filling in center of each tortilla. Sprinkle with cheese and fold sides over filling.
5
Place seam side down in baking dish and bake for 15 minutes.
6
Remove from oven and spread with sour cream and sprinkle with cheese. Bake 8 more minutes.
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