Sour Cream Enchiladas

1
Raven Higheagle

By
@ravenhigheagle

I love enchiladas because they are easy and very versatile. You can fill them with just about any thing cover them with pretty much any kind of sauce and they will be good.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves 4 to 6
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

1/2 c
chopped onion
1 (4) oz
can sliced mushrooms
1 clove
garlic, minced
2 Tbsp
butter
1 1/2 c
cooked chicken, chopped
1 small
can green chilies, drained
1 c
sour cream
1 1/2 tsp
chili powder
1 tsp
comino (cumin)
1/4 tsp
salt
1/4 tsp
pepper
vegetable oil
18
corn tortillas
4 c
grated longhorn cheese
2 c
sour cream

Step-By-Step

1Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

Sauté onion, mushrooms, and garlic in melted butter until tender.
2Add chicken, chilies, 1 cup sour cream, chili powder, cumin, salt and pepper.
3Pour oil into an 8-inch skillet, filling 1/2 inch deep. Fry tortillas until soft (about 3 seconds) and drain on paper towels.
4Spread heaping tablespoons of filling in center of each tortilla. Sprinkle with cheese and fold sides over filling.
5Place seam side down in baking dish and bake for 15 minutes.
6Remove from oven and spread with sour cream and sprinkle with cheese. Bake 8 more minutes.

About Sour Cream Enchiladas