Sour Cream Enchiladas
Boiled chicken (about 2-3 cups shredded)
1 pkg. flour tortillas (12-18 depending on how full you want them)
2 cans cream of chicken soup (I use light)
2 cups+ sour cream (I use light)
1 large can diced green chilies
2 cups cheddar cheese, grated
2 cups jack cheese, grated
Onion, chopped
Boil chicken for approx. 35-45 minutes (I add a little oil, salt & pepper to the water). Shred chicken and put aside. Make sauce by combining soup, sour cream, chilies, onion, salt & pepper. Spray 9x13 pan with Pam. Make each enchilada by spreading sauce on tortilla and filling with chicken and both kinds of cheeses. Roll tight and place in pan. Place remaining sauce over tortillas and top with cheese. Cook @ 350 for 35-45 minutes..
Boiled chicken (about 2-3 cups shredded)
1 pkg. flour tortillas (12-18 depending on how full you want them)
2 cans cream of chicken soup (I use light)
2 cups+ sour cream (I use light)
1 large can diced green chilies
2 cups cheddar cheese, grated
2 cups jack cheese, grated
Onion, chopped
Boil chicken for approx. 35-45 minutes (I add a little oil, salt & pepper to the water). Shred chicken and put aside. Make sauce by combining soup, sour cream, chilies, onion, salt & pepper. Spray 9x13 pan with Pam. Make each enchilada by spreading sauce on tortilla and filling with chicken and both kinds of cheeses. Roll tight and place in pan. Place remaining sauce over tortillas and top with cheese. Cook @ 350 for 35-45 minutes..
Random notes from me:
-While chicken is cooking, make sauce and place in fridge to let flavors mix
- This is the basic recipe, I like a more 'sour cream' taste so I usually do less soup and more sour cream.
-I add more green chili's
-This is a recipe that you can play around with and it's always good
Serve with black beans, spanish rice, guacamole, salsa, chips...etc
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