Sour Cream Cheesey Chicken Enchiladas

Sour Cream  Cheesey Chicken Enchiladas

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Lori Frazee

By
@BarnGoddessBBQ

This is usually a round two dish from my crock pot sour cream chicken, but I have had last minute request to feed family and friends this meal. So this is how I put it together. There is lots of variations to this, that I will update in the future. You know me, I mix it up, all the time!!!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-10
Prep:
1 Hr
Cook:
30 Min
Method:
Convection Oven

Ingredients

  • 3 c
    shredded chicken
  • 4 large
    fire roasted green chilis, cleaned and chopped
  • 1 small
    chopped sweet onion
  • 3 c
    fresh spinach
  • small
    container, sour cream
  • 1 can(s)
    mushroom soup
  • 1
    envelope, onion soup mix
  • ·
    carrots and celery to poach with chicken for flavor
  • 8 oz
    shredded jack cheese
  • 6 oz
    mexican crumble cheese
  • 5 oz
    evapoarted milk
  • 1 jar(s)
    green chili sauce, if not avaiavle, make your own with peppers, roasteed, cleaned, pureed, with tomatilla salt & pepper
  • 12-16
    corn tortillas
  • 4 oz
    sliced black olives

How to Make Sour Cream Cheesey Chicken Enchiladas

Step-by-Step

  1. Poach your chicken, in broth with sliced carrots, onions, celery and green chilis till fork tender for shredding.
  2. In the mean time, in a skillet saute chopped onions til tender. reduce heat, 1/2 sour cream, mushroon soup, 1/1 of the evaporated milk, onion soup mix. Stir together. add green chilies and half of the shredded jack and queso freshco. remove from heat. Add spinach and 1/2 of the black olives along with 1/4 of green chili sauce, stir together .
  3. Preheat oven to 350. Stir in Shreaded chicken, chop or mash some of the carrots and add for another flavor and little color.
  4. Prepare Tortillas. warm and place filling inside, roll, place in baking dish, seam down. To make sauce, in a small sauce pan, mix sour cream, green chili sauce, some 1/2 of remaining queso fresco, 1/2 of remaining jack, warm, little milk if needed
  5. Pour sauce over tortillias. Spinkle remaining black olices and jack cheese over top. Bake 20-25 minutes
  6. Remove from oven, top with quesco fresco and touch of chopped fresh cilantro and serve.

Printable Recipe Card

About Sour Cream Cheesey Chicken Enchiladas

Course/Dish: Chicken Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican



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