sour cream chicken enchiladas
(1 rating)
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I got this recipe from a friend years ago. Its my go-to potluck meal that everyone expects me to bring. I have used different meats in it as well but chicken or turkey are the best.
(1 rating)
yield
8 -10
prep time
30 Min
cook time
30 Min
Ingredients For sour cream chicken enchiladas
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1-2 lbchicken, cooked and cubed
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1 ptsour cream
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2 cancream of chicken or mushroom soup
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2 cangreen chiles, chopped
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1 mdonion, chopped
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1 canenchilada sauce, red or green
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2 cmexican blend shredded cheese
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1 pkgtortillas, corn or flour
How To Make sour cream chicken enchiladas
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1Pre-heat oven to 350 degrees.
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2Mix the first 5 ingredients together in a bowl.
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3Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
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4On a clean surface lay out tortilla and scoop a large spoonful of the chicken mixture near the nearest edge. Top with a handful of shredded cheese and roll up tortilla. Place filled tortilla seam side down into pan. Repeat.
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5Mix any leftover cheese and chicken mixture together (if any) and spread on top of filled tortillas. Pour remaining enchilada sauce over the top to cover all the tortillas.
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6Cover with foil and bake for 30 minutes until bubbly. Remove foil and bake for another 5 minutes to crisp up the top. Let stand 5 minutes and serve.
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