Sour cream chicken enchiladas

Sour cream chicken enchiladas

Ingredients/Components

• sour cream - 1 c
• corn tortillas - 12 item
• grated Monterey Jack cheese - 2 c
• can cream of chicken soup undiluted - 1 item
• cooked chicken, shredded - 3 c
• hot salad oil - 1 item

How to make sour cream chicken enchiladas:

Combine soup, sour cream and 3/4 of the cheese in a medium saucepan. Mix well. Cook over medium heat, stirring often, until cheese is melted. Cook each tortilla in hot salad oil for just a few seconds until tortillas are soft. Drain on paper towels. Spoon 3 tablespoons chicken and 1 tablespoon cheese in each tortilla. Roll tightly and place in greased 13 x 9 x 2-inch dish. Spoon soup mixture over enchiladas. Bake at 350° for 25 minutes. Garnish with paprika and jalapeno pepper slices.

Recipe categories: Chicken, Poultry, Meat.