Sour Cream Chicken Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 12 crisp taco shells
- 8 ounces cheddar cheese, grated
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 16 ounces sour cream
- 1 (4 ounce) can diced green chilies
- 2 cups leftover chicken, diced (or turkey)
- milk
directions
- Preheat oven to 375 degrees F. Grease a 9x13" pan lightly and set aside.
- Whisk together soup and sour cream in medium bowl. Add chilis and chicken and mix well.
- Fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. Lay each on side in the pan until it's full. Some "adjusting" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish.
- Add a little milk to the remaining soup mixture, then pour over "enchiladas."
- Bake for 45 minutes until golden brown and bubbly. Let rest for at least five minutes before serving.
- *This dish freezes well. Baking time will need to be increased if it goes straight from freezer to oven.
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RECIPE SUBMITTED BY
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!