Sour Cream Enchiladas

Linda Pulley

By
@Linda619

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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Comments:

Serves:

8

Prep:

1 Hr 15 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
cooked shredded chicken
1/2 c
milk
2
10 3/4 oz can of cream of mushroom soup
2 Tbsp
chopped cilantro
2
10 oz cansof Rotel diced tomatoes and green chilies
16
8 inch flour tortillas
2 c
diced onions
2 c
Mexican shredded cheese
2
4.5 oz cans of diced green chilies
16 oz
sour cream

Directions Step-By-Step

1
Boil chicken in a large pot of water for about an hour or until the chicken is cooked through. Shred the chicken.
2
In a saucepan combine sour cream, soup, milk and cilantro. Heat to a low boil; stirring constantly then set aside.
3
Combine 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.
4
Warm tortillas 2 or 3 at a time for 40 seconds in a microwave.
5
Fill 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.
6
Spray a 9 x 13 inch baking dish with cooking spray. Place the prepared tortillas seam side down in the baking dish.
7
Pour sour cream mixture over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American