Sour Cream Chicken Enchiladas
Ingredients
- 3 1/2 Cups Sour Cream
- 2 Cups Shredded Chicken Breasts
- 1 4-Ounce Can Green Chiles
- 1/3 Cup Yellow Onion, Diced
- 1 Tsp Chili Powder
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 12 Corn Tortillas
- 1/3 Pound Cheddar Cheese, Shredded
Details
Preparation
Step 1
Preheat oven to 450.
In a 13x9" baking pan, spread 1 cup sour cream. In a 2 quart saucepan with fork, flake chicken; add 1/2 cup sour cream and next 5 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In a 8 inch skillet over medium high heat, in about 1/2 inch hot oil, fry one tortilla, a few seconds on eah side, until it softenes. For an enchilada, along center of tortilla, spread 1/4 C chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
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