Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from Roanoke Memorial Ladies Auxiliary 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: Meat & Main Course Dishes

Ingredients:	Ingredients: 1 (8 oz) sour cream 1 can cream of mushroom soup 1 small can chopped jalapeños 1 cup finely chopped onion 4 cups grated cheese 4 boneless chicken breast 1 tsp chili powder 1 tsp cumin 1/2 tsp garlic salt 1 tbsp butter 1 dozen tortillas 1 cup oil

Directions:	Directions: Mix sour cream, mushroom soup and jalapeños in small sauce pan. Cook until warm through and place on simmer. Add butter, cubed chicken, chili power, cumin & garlic salt. Cook until browned . Remove and set aside. In a skillet add oil, when hot, dip one tortilla at a time to soften, put on paper towels, do same with remaining tortillas. Fill tortilla with some of the chicken mix, 1/2 tsp of sauce, chopped onion and little cheese. Roll the two ends into the middle and lay seam side down in oven proof pan. Spread remaining sauce on top with remaining cheese, onion and chicken. Bake in 350º oven for 15 to 20 minutes.

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Sour Cream Chicken Enchiladas Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: