Sour Cream Chicken Enchiladas
2 cups sour cream
1(4 oz.) can diced green chilies
1 can (10.5 oz.) cream of chicken soup
1 lb. shredded cheddar cheese
*2-3 cups cooked, shredded chicken
6 large flour tortillas
Preheat oven to 350 degrees. Combine sour cream, green chilies, soup, chicken and 2/3 of the cheese. Spoon 1/3 cup chicken mixture on tortillas and roll up. Spread a little of the leftover chicken mixture in the bottom of a greased 9x13 glass dish. (This step is important to prevent enchiladas from being too crispy on the bottom.) Place enchiladas in dish, then spread the remaining mixture over the top. Cover and bake for 40 minutes. Uncover and sprinkle leftover 1/3 shredded cheese on top. Bake for 10 minutes more, or until cheese is melted.
Serves 4-6
*TIP- Buy a rotisserie chicken at Costco. Remove skin and debone. Freeze shredded chicken in freezer bags according to your recipe needs (Chicken Bow-Tie Salad , chicken pot pie, chicken crescents, chicken noodle soup, chicken tacos, Chicken Alfredo Lasagna Roll-Ups, etc.).
1 comment:
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