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Sour Cream Enchiladas

By

From Rhonda

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Ingredients

  • 1 1/2 lbs chicken breasts, cooked and chopped
  • 2 cans Cream of Chicken soup
  • 1 cup sour cream
  • 1 1/2 tsp minced onion
  • 2 cans (4 oz) mild green chilies
  • 1/2 cup oil
  • 1 dozen corn tortillas
  • 1 cup shredded sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 350*
In a pan, heat soup, sour cream, onion, and chilies 5 minutes.
Soften tortillas in hot oil.
Top each tortilla with chicken and 2 Tbsp soup mixture. Roll up.
Arrange in greased 9x13 dish.
Pour remaining mixture over enchiladas. Top with cheese. Bake 30 minutes.

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