sour cream enchiladas
(3 ratings)
This is another delicious recipe I know for a fact everyone will love. You can put anything you want in an Enchilada but I like to keep it simple. I have many different types of Enchilada recipes but this one is by far the family favorite. I only hope your family will enjoy it too. It might take just a little bit of time but I promise you it is well worth it!
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(3 ratings)
yield
8 serving(s)
prep time
1 Hr 15 Min
cook time
30 Min
method
Bake
Ingredients For sour cream enchiladas
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2 lbcooked shredded chicken
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1/2 cmilk
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210 3/4 oz can of cream of mushroom soup
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2 Tbspchopped cilantro
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210 oz cansof Rotel diced tomatoes and green chilies
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168 inch flour tortillas
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2 cdiced onions
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2 cMexican shredded cheese
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24.5 oz cans of diced green chilies
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16 ozsour cream
How To Make sour cream enchiladas
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1Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
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2In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
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3Combine chicken, Rotel diced tomatoes and green chilies, onions and diced green chilies in a large pan coated with cooking spray. Heat until the onions are transparent.
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4Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
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5Fill individual tortillas with 2 tablespoons of the chicken mixture in the middle. Fold bottom of tortilla over the chicken mixture; fold in both sides and roll up.
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6Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
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7Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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