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!

Rating:
★★★★★ 3 votes
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

Step-By-Step

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