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Sour cream chicken enchiladas

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Ingredients/Components

salt - 1/2 tsp
salad oil - 1 item
garlic powder - 1/2 tsp
pepper - 1/4 tsp
diced onion - 1/3 c
chili powder - 1 tsp
cooked chicken - 2 c
corn tortillas - 12 item
Cheddar cheese, grated - 1/3 lb
sour cream, divided
can green chilies, drained - 1 oz

How to make sour cream chicken enchiladas:

About 1 hour before serving: In a 13 x 9-inch pan, spread 1 cup of sour cream; set aside. In a 2-quart saucepan, flake chicken. Add 1/2 cup sour cream, green chilies, onion, chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally, just until heated.

Preheat oven to 450°. In an 8-inch skillet, with 1/2-inch salad oil, fry each tortilla a few seconds on each side or until soft. Spread 1/4 cup of chicken mixture along center of each tortilla. Fold sides over filling and place seam side down in the sour cream. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted. Serves 6.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.7

Average rating: 3.7, total votes: 7

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