Chicken sour cream enchiladas
A savory and healthy treat that the kids will love regardless.
Ingredients
24 tortilla (corn tortillas)
1 package soup (cream of mushroom soup)
1 package soup (cream of chicken soup)
1 package chili pepper (small, green chili peppers)
2 pints sour cream
1 package cheese (grated Cheddar cheese)
1 onion (chopped)
1 pinch garlic (garlic powder)
1 1⁄2 pounds chicken (skinless and boneless)
Instructions
Boil the chicken and tear apart the meat.
To the meat add the onion, chicken soup, chilies, 1 pint of sour cream, garlic and 1/2 the grated cheese.
Stir the mixture together and leave to simmer.
Soften the tortillas and meanwhile mix together the mushroom soup and remaining cream.
Put the meaty mixture evenly into all the tortillas, roll them up and put them in a baking tray.
Pour the creamy mixture over the tortillas and the rest of the cheese.
Bake at 350º F until bubbly, about 30 minutes. Serve warm.
Yield
4 servings
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes
Notes
This recipe can be made ahead of time and placed in the refrigerator or frozen.
If frozen, defrost and cook for 30 minutes, as if done fresh.
Source
easy, poultry, baking
main course, main meal
Texas food recipes
Food in U. S. A.
Food in U. S. A.