Easy Pleasy Sour Cream Chicken Enchiladas
A very easy and creamy enchilada recipe that is sure to please. These are great all by themselves, but I serve them garnished and on top of salad to make them more filling and to keep me from eating more of them. ;)
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READY IN: 55mins
SERVES: 5
YIELD: 10 Enchiladas
UNITS: US
INGREDIENTS
NutritionEnchiladas and Sauce
- 1(10 3/4 ounce) can cream of chicken soup
- 1(8 ounce) container sour cream
- 1cup milk
- 1(4 ounce) can diced green chilies
- 1⁄2teaspoon ground cumin
- 2
- 1 1⁄2
- 10
- salt and pepper
Garnishes
- shredded lettuce
- sliced olive
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DIRECTIONS
- Place chicken breasts in a large pot of boiling water until cooked through.
- While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
- Preheat oven to 350 degrees.
- Spray an 11 x 13 baking dish with non-stick cooking spray.
- Shred chicken and set aside.
- Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
- Spread a thin layer of sauce on bottom of baking dish.
- Reserve about a cup of sauce for covering the top.
- Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
- Heat tortillas 20-30 seconds in the microwave.
- Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
- Cover with reserved sauce and top with remaining cheese.
- Bake in preheated oven for 20-30 minutes or until hot and bubbly.
- Serve on a bed of shredded lettuce and topped with your choice of garnishes.
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