Community Pick
Sour Cream Chicken Enchiladas
photo by jrusk
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups chicken breasts, cooked & shredded
- 1 tablespoon chili powder or 1 tablespoon taco seasoning
- 1 can cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 can Rotel tomatoes & chilies, drained
- 12 corn tortillas
- cheddar cheese, grated
- onion, chopped
- vegetable oil
directions
- Combine the shredded chicken with the chili powder and set aside.
- Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
- Wilt tortillas in vegetable oil and pat dry with paper towel.
- Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
- Place tortilla rolls in casserole dish.
- Top with remaining sauce, cheese, and onions.
- Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
Reviews
see 31 more reviews
Tweaks
-
The only thing bad about this recipe, and maybe I should have known this, was to give the bottom of the pan a coating of sauce to keep the tortillas from sticking and getting too crispy. I didn't have the cream of chicken or the Rotel, so I used cream of mushroom and diced tomatoes with green peppers and onion instead. I also cooked the chicken with onion and pepper to add flavor, and also added sofrito after it was done. I added chili powder to the sauce to give it a kick. It was a hit! Even my picky eater loved it (except for the crispy part of the tortillas)!
RECIPE SUBMITTED BY
Lisa Young
United States