chicken sour cream enchiladas

Name: CHICKEN SOUR CREAM ENCHILADAS
Prep time: 25 min
Cook time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 16 ounce(s) sour cream; 2 cup(s) chopped cooked chicken; 2 package(s) (8 oz. ea.) co-jack cheese; 1 1/2 cup(s) salsa; 2 tablespoon(s) chopped cilantro; 1 teaspoon(s) ground cumin; 1/2 cup(s) cooking oil; 10 - (6") flour tortillas; 1 cup(s) shredded lettuce (optional as garnish); 1 cup(s) chopped tomato (optional as garnish)

(3 RATINGS)

355 Pinches 3 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 17, 2012

From the kitchen of Tracie De Stefano, this recipe is a blend of two different recipes--an original! Photo by: wizardrecipes.com

Rate

prep time 25 Min

cook time 35 Min

method ---

yield 5-10 serving(s)

Ingredients

16 ounces sour cream
2 cups chopped cooked chicken
2 packages (8 oz. ea.) co-jack cheese
1 1/2 cups salsa
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1/2 cup cooking oil
10 - (6") flour tortillas
1 cup shredded lettuce (optional as garnish)
1 cup chopped tomato (optional as garnish)

How To Make chicken sour cream enchiladas

Step 1

In a large bowl, mix 1 cup sour cream, chicken, 1 cup cheese, 1/4 cup salsa, cilantro and cumin; set aside.

Step 2

Pass tortillas through hot oil in shallow frying pan, using tongs, and place on plate.
Step 3

Fill tortillas down the middle with 3 to 4 Tbsp. of mixture and place seam side down in a casserole dish. Cover enchiladas with remaining salsa (you may puree it and spread a thin layer to cover them completely).
Step 4

Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.
Step 5

Garnish enchiladas with 1 cup shredded lettuce and 1 cup chopped tomato if desired and serve with remaining sour cream.
Step 6

Another great recipe from Tracie De Stefano.
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