Sour Cream Cheesey Chicken Enchiladas
By
Lori Frazee
@BarnGoddessBBQ
10
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 votes0
Comments:
Serves:
6-10
Prep:
1 Hr
Cook:
30 Min
Method:
Convection Oven
Ingredients
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3 cshredded chicken
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4 largefire roasted green chilis, cleaned and chopped
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1 smallchopped sweet onion
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3 cfresh spinach
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smallcontainer, sour cream
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1 can(s)mushroom soup
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1envelope, onion soup mix
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·carrots and celery to poach with chicken for flavor
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8 ozshredded jack cheese
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6 ozmexican crumble cheese
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5 ozevapoarted milk
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1 jar(s)green chili sauce, if not avaiavle, make your own with peppers, roasteed, cleaned, pureed, with tomatilla salt & pepper
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12-16corn tortillas
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4 ozsliced black olives
How to Make Sour Cream Cheesey Chicken Enchiladas
- Poach your chicken, in broth with sliced carrots, onions, celery and green chilis till fork tender for shredding.
- 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 .
- Preheat oven to 350. Stir in Shreaded chicken, chop or mash some of the carrots and add for another flavor and little color.
- 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
- Pour sauce over tortillias. Spinkle remaining black olices and jack cheese over top. Bake 20-25 minutes
- Remove from oven, top with quesco fresco and touch of chopped fresh cilantro and serve.
