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Sour Cream Chicken Enchiladas

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Sour Cream Chicken Enchiladas 1 Picture

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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