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Chicken and sour cream enchiladas

Chicken and sour cream enchiladas
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1 tsp
  • butter - 2 Tbsp
  • carton sour cream - 1 item
  • clove garlic - 1 item
  • oregano - 1/2 tsp
  • small can evaporated milk - 1 item
  • basil flakes - 1/2 tsp
  • cream of chicken soup - 2 c
  • can chopped green chilies - 1 oz
  • can tomatoes - 1 oz
  • cumin - 1 tsp
  • large onion - 1 item
  • grated Monterey Jack cheese
  • flour tortillas - 1 pkg
  • boiled chicken breasts - 3 c

How to make chicken and sour cream enchiladas:

Save broth from cooking chicken and keep hot. For cooked sauce, combine onion, garlic and butter in heavy saucepan. Cook until soft, not brown. Add tomatoes, chilies, sugar, cumin, oregano and basil. In a large bowl, mix soup, milk and sour cream. To soften tortillas, dip one at a time in hot chicken broth. To fix enchiladas, place thin layers of chicken, cooked sauce, cheese and a spoonful of creamed mixture onto flour tortillas. Roll up enchiladas and put in greased 9 x 13-inch baking pan or baking dish. Pour remaining sour cream mixture over enchiladas. Sprinkle remaining cheese over top. Cover with foil and bake at 350° for 30 to 40 minutes.

Recipe categories: Chicken, Main dish, Poultry.

Rating:
Chicken and sour cream enchiladas
4
Average rating: 4 of 5, total votes: 5
Cook. Time: PT38M
Total Time: PT38M


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