Sour Cream Chicken Enchiladas

By carvalhohm

Ingredients

• 1 chicken
• 4 cans Cream of Chicken soup
• 1 white onion, chopped
• 6 jalapeno pepper slices, chopped
• 1 small can mushrooms, drained and chopped
• 1 pkg. flour tortillas
• 16 oz. sour cream
• 1 large package Mexican-style shredded cheese

Details

Adapted from community.qvc.com

Preparation

Step 1

Boil chicken in large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in skillet until flavors are mixed well. Set onion mixture aside.
In large bowl, combine 3 cans Cream of Chicken soup and sour cream. Mix well and remove enough mixture to cover top of 9'x13" baking pan. Set aside. (You should have small bowl and larger bowl set aside with chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover bottom of baking pan with thin layer of small bowl mixture. Put about 2 large spoonfuls of large bowl mixture into each tortilla and roll it up and place it in pan until full.

Cover enchiladas with mixture from small bowl. Cover with thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.