Sour Cream Chicken Enchiladas
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- 1-2 lb
- chicken, cooked and cubed
- 1 pt
- sour cream
- 2 can(s)
- cream of chicken or mushroom soup
- 2 can(s)
- green chiles, chopped
- 1 medium
- onion, chopped
- 1 can(s)
- enchilada sauce, red or green
- 2 c
- mexican blend shredded cheese
- 1 pkg
- tortillas, corn or flour
1Pre-heat oven to 350 degrees.
2Mix the first 5 ingredients together in a bowl.
3Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
4On a clean surface lay out tortilla and scoop a large spoonful of the chicken mixture near the nearest edge. Top with a handful of shredded cheese and roll up tortilla. Place filled tortilla seam side down into pan. Repeat.
5Mix any leftover cheese and chicken mixture together (if any) and spread on top of filled tortillas. Pour remaining enchilada sauce over the top to cover all the tortillas.
6Cover with foil and bake for 30 minutes until bubbly. Remove foil and bake for another 5 minutes to crisp up the top. Let stand 5 minutes and serve.