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Sour cream chicken enchiladas

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Ingredients/Components

sour cream - 1 c
salt - 1/8 tsp
cooking oil - 1 item
shredded lettuce - 1 item
dash of pepper - 1 item
chopped tomatoes - 1 item
can chopped green chilies, drained - 4 oz
cut up cooked chicken 1/2-inch pieces - 2 c
5-inch corn tortillas - 12 item
shredded white Cheddar or Monterey Jack cheese - 2 c
guacamole or chopped avocados - 1 item

How to make sour cream chicken enchiladas:

Combine chicken, sour cream, salt and pepper. Quickly fry 1 tortilla at a time in hot oil (375°) to soften. Spoon a heaping tablespoonful of chicken mixture onto each; spread down center and roll. Place, seam side down, in an oiled 13 x 9 x 2-inch baking dish. Spoon over green chilies. Bake in 400° oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot. Serve with lettuce, tomatoes, sour cream and guacamole or chopped avocados. Makes 4 to 6 servings.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.7

Average rating: 3.7, total votes: 7

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