Monday, February 21, 2011

Sourcream Chicken Enchiladas

This is one of my 'go-to' recipes.  Easy to make, freezes well, and delicious. 

Sourcream Chicken Enchildas

1 pint sour cream
1 can Campbells Cream of Chicken Soup
1 small can of chopped green chilis
1 8 oz pkg. shredded Monterrey Jack cheese.
1 dozen (plus a few) flour tortillas
1/2 cooked chicken  OR  3 chicken breasts (chopped or pulled)
            (sometimes I use 1/2 a cooked Costco chicken)
1 can green enchilada sauce

Brown chicken and season to with a bit of garlic salt and pepper.  Cool, chop or pull.  In a large mixing bowl, add chicken, sour cream, cream of chicken soup, chilis, 1/3 can of enchilada sauce and 2/3 of the jack cheese.  Mix well.  Sometimes I add ground cumin (couple of sprinkles).
Spoon onto flour tortilla, enough to fill well.  Roll. Place in baking pan.  
Pour rest of enchilada sauce over enchiladas, sprinkle rest of cheese over enchiladas as well.  
Bake at 350 degrees about 30 minutes or so until hot and bubbly.  
Serves 6-8 persons.

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