Sour Cream Chicken Enchiladas (Rick Standford)

By LADONMANK

Ingredients

• 4 boneless, skinless chicken breasts
• 1 medium onion – finely chopped
• 1 tbsp butter
• 1 12oz can cream of chicken soup
• 1 16 oz. sour cream
• 1 small can chopped green chilies
• 1 10 oz can green enchilada sauce
• 2 cups shredded jack cheese
• 1 cups shredded peppered jack cheese
• 6 taco size flour tortillas
• 1 TBSP red chili powder, plus 1 tsp
• 1 TBSP garlic powder, plus 1 tsp
• 1 tsp cumin
• 1 each tsp salt & pepper
• cooking spray

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

1. Poach chicken with all spices until fork tender
2. Remove chicken and shred (save broth for Spanish rice, if desired, or discard)
3. In the same pot, melt butter; add onions and sauté at medium heat until transparent.
4. Add chicken and enchilada sauce to onions
5. Remove from heat and set aside
6. While chicken is poaching, mix soup, sour cream, chilies and 1 tsp each chili powder and garlic powder in a bowl until well blended
7. Spread ¼ cup of sour cream mixture into greased 9x13 pan
8. Spoon chicken mixture along center of tortilla; add a spoonful of cheese (saving 1/2 cup of each for later), roll enchilada style and place seam side down in greased pan
9. Repeat until all are made
10.Spread remaining sour cream mixture over enchiladas
11. Sprinkle remaining cheese on top
12. Cover with foil; bake at 375° for 20 minutes
13 Remove foil bake uncovered 10 more minutes