Thursday, November 09, 2006

Sour Cream Chicken Enchiladas

2-3 chicken breasts, cooked and cut-up (or shredded) into bite-size pieces
1 pint (16 oz.) of sour cream
1 1/2 cans of Cream of Chicken soup
4-5 green onions, chopped with tops
1 can chopped green chiles (optional)
8 oz. each Cheddar (medium) and Monterey Jack cheese, grated
1 dozen corn tortillas

Mix sour cream, soup, chilies and onions together.

Spray 9x13 pan with Pam.

Steam tortillas (6 at a time) in damp paper towel in microwave for 40

Spread some of the sour cream mixture on one side of a tortilla.

Add some chicken and cheese and roll up. Place in pan, seam side down.


Cover rolled-up enchiladas with remaining sour cream mixture. Top with remaining cheese.

Bake, uncovered, at 350 for 30-45 minutes until bubbly. Let sit for 10 minutes before serving.

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At 9:17 AM, Anonymous Anonymous said...

I'm going to have an entire cookbook from your pages! The stew, by the way, was delicious. I've printed out several more recipes to try. Keep it coming, Les.

At 9:20 AM, Blogger Les said...

Glad to hear you enjoyed the stew. I learned (the hard way), that it doesn't really freeze very well. The potatoes get mealy and mushy. Oh, well. We like leftovers!

Let me know how you like the other recipes you try.

At 11:03 AM, Anonymous Anonymous said...

Do you have a recipe for what looks like Spanish or Mexican rice on the plate? I'd love a recipe for it.

At 10:44 AM, Blogger Les said...

Sorry, Nan. The rice is from a box! It's probably the best we've found so far. It's made by a company called La Preferida. I've tried several recipes and haven't been able to find one we like better than this.


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