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Sour cream chicken enchiladas

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Ingredients/Components

sour cream - 1 pt
Jack cheese, grated - 1 lb
small can diced green chiles - 1 item
Longhorn cheese, grated - 1 lb
cans undiluted cream of chicken soup - 2 item
medium flour tortillas - 18 tortillas
bunches green onions including green tops - 2 item
chicken breasts, cooked, boned, skinned and cut up in chunks - 4 item

How to make sour cream chicken enchiladas:

Combine and mix first 3 ingredients for filling. Slice onions and combine with grated cheese and chicken. Dip tortillas in hot grease to make pliable. Place thin layer of filling on bottom of 2 (8 x 12-inch) baking dishes or grease bottom if preferred. Place large spoonful of filling on 1/2 of tortilla. Top with cheese, onion and chicken mixture. Roll tortillas and place, seam side down, in baking dish. Repeat until dish is filled with 9 small enchiladas or 6 flour enchiladas, depending on which you use. Repeat until all ingredients are used.

Cover with thin layer of cheese and onion. Bake at 300° until enchiladas are heated through, 20 to 30 minutes. (May be frozen, then baked, or baked, then frozen and reheated.)

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.8

Average rating: 3.8, total votes: 8

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