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SOUR CREAM ENCHILADAS Recipe

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This recipe for SOUR CREAM ENCHILADAS is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans cream of chicken soup
2 pints regular or fat-free sour cream
2 cans diced chilies
4 – 6 chicken breasts, boiled and diced
2 – 3 cups shredded sharp cheddar cheese
1 – 2 packages corn tortillas
Directions:
Directions:
Cook chicken until tender, cool then drain and dice, set aside. In a large pan combine soup, sour cream and chilies. Cook on low heat until simmering. In a frying pan cook tortillas one of two ways: (1.) Spray cooking pan with vegetable cooking spray, including tortillas on both sides, and then cook each side until tender. Repeat with all tortillas. (2.) Fry tortillas individually until limp and drain grease on paper towels. Once all the tortillas have been cooked and softened, take one at a time and place a small amount of chicken and sprinkle of cheese along with a tsp. of sauce, then roll up tortilla tightly and place in a 13 x 9 inch deep baking dish. Repeat this process until all tortillas are used up. On top of tortillas, pour remaining sauce and sprinkle with cheese. Place in 350º oven until bubbling and cheese slightly browned. Set aside for 20-25 minutes prior to serving.

Spinach Variation: Take 1 package of frozen chopped spinach and cook. Drain well. Place in lender along with 1 cup of sauce and blend until liquefied. Pour back in with other sauce. (Sauce will be green)

 

 

 

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