Chicken enchiladas

Chicken enchiladas



  • sour cream - 1 c
  • salt - 1/4 tsp
  • light cream - 1 c
  • salad oil - 2 Tbsp
  • onion, chopped - 1/2 c
  • chicken stock - 1 c
  • Cheddar cheese, grated
  • cooked chicken, chopped - 2 c
  • soft corn tortillas - 15 item
  • can green chili sauce - 1 oz

How to make chicken enchiladas:

Saute onion in oil until tender. Remove from heat and add chicken, chili sauce, sour cream and salt.

In a shallow dish, combine cream and chicken stock. In a skillet, heat salad oil and dip tortillas in hot oil for a few seconds on each side. Drain on paper towels and then dip into cream mixture. Remove. Spread chicken mixture on each tortilla. Roll up and place seam side down in a shallow greased baking dish. Pour remaining cream mixture evenly over tortillas and top with cheese. Bake at 350° for 30 minutes. Serve hot. Serves 6 to 8.

Recipe categories: Chicken, Main dish, Poultry.

Chicken enchiladas
Average rating: 3.4 of 5, total votes: 8
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
pkg, milk, sour cream, salt, buttermilk, orange juice, worcestershire sauce, mustard
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