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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from The Davidson Family Cookbook 2012, 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:  
2 1/2 cups cooked and diced chicken
1 can cream of chicken soup
1 4 oz can diced green chills
16 oz sour cream
12 to 16 oz shredded cheddar
10 flour tortillas ( medium ) min.
Directions:
Directions:
Prepare chicken and set aside in bowl, add salt and pepper. Spray 9x13 pan with nonstick spray. Preheat oven to 350. Mix soup, sour cream and chilies. Now here I sometimes add a second can of soup and
chills because Rick likes LOTS of sauce. Your choice! Lay out flour tortilla and place scant 1/4 cup chicken, some diced green onion and sprinkle of cheese then a tablespoon of sauce down middle. Roll and place in pan. Repeat till finished. Top with all remaining sauce and sprinkle with leftover cheese, bake for 25 to 30 min. Sometimes I spread a small amount of sauce in pan before placing enchiladas, to help prevent sticking.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
These are Dad's favorite type of enchilada!

 

 

 

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