Chicken Sour Cream Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
20 enchilidas
- Serves:
- 6-10
ingredients
- flour tortilla
- 1⁄2 cup shredded monterey jack cheese
- 1⁄2 cup shredded cheddar cheese
-
FILLING
- 2 cups chopped cooked chicken
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
-
SAUCE
- 16 ounces sour cream
- 2 (10 ounce) cans cream of chicken soup
- 7 ounces chopped green chilies
directions
- Combine chicken and 2 cups cheese.
- For the sauce, mix sour cream, soup and chiles in a saucepan and warm over medium heat.
- Put 1/3 cup chicken mixture on a tortilla. Spoon a large spoonful of sauce over chicken and roll the enchilada. Repeat for rest of tortillas. Pour remaining sauce over casserole. Top with remaining 1 cup cheese.
- Bake at 350 degrees for 30 minutes uncovered.
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