Sour Cream Enchiladas

1
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

How to Make Sour Cream Enchiladas

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.

Printable Recipe Card

About Sour Cream Enchiladas

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




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