Famous Sour Cream Chicken Enchiladas
Ready In: 1 hr
Serves: 6
Yields: 14-16 enchiladas
Ingredients
- 3⁄4 lb boneless chicken breast
- 15 flour tortillas
- 1 (8 ounce) can cream of chicken soup
- 8 ounces sour cream
- 1⁄2 cup milk
- 2 cups monterey jack cheese (grated)
- 1 tablespoon olive oil
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
Directions
- poach chicken by boiling in water on stove-top.
- when chicken is cool, shredd it with fork and knife or your hands and remove any fatty or veiny bits.
- in bowl, toss chicken, olive oil, garlic salt and pepper -- set aside.
- Sauce:.
- in med sauce pan, heat soup, milk and sour cream whisk until smooth and just heated through, remove from heat.
- add 3/4 c of the sour cream sauce to chicken bowl and mix -- this is your filling.
- spray large pyrex or foil pan w/ Pam (i usually use 15x11).
- spoon and spread just enough sauce to thinly cover bottom of dish.
- Roll Enchiladas:.
- microwave 4 tortillas at a time between damp paper towels about 20 sec to soften.
- roll your enchiladas by placing 2-3 tbs of chiken filling in each tortilla and roll it up.
- spoon sauce over the rolled echiladas and top with the cheese.
- bake at 350 for 20-30 minutes, until cheese is bubbly an melted.
- garnish with sour cream and jalapenos if you like.
- I serve this with refried beans, Rice a Roni Mexican style rice and salsa.
- Enjoy!
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