The Recipe Files:
Sour Cream Chicken Enchiladas
submitted by jmderusha on Oct-8-12
(this recipe is good for lunch/dinner)
servings: 6 (2 per)
1 can (10 3/4 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1 can (4.5 oz) Old El Paso chopped green chiles
1 package (10.5oz) Old El Paso flour tortillas for soft tacos and fajitas (12 6" tortillas.)
3 cups shredded Cheddar cheese (12 oz)
3 cups chopped cooked chicken or 2 boxes of frozen diced cooked chicken, thawed.
1). Heat oven to 350 deg. Spray 13x9" glass baking dish with cooking spray. In medium bowl, mix soup, sour cream and green chiles.
2). Spoon 2 T. soup mixture down center of each tortilla, set remaining mixture aside. Reserve 1/2 cup cheese for garnish. top each tortilla with about 1/4 cup chicken and scant 1/4 cup cheese. Fold side of tortillas over filling. Place seam side down in baking dish. Spoon soup mixture over filled tortillas. Cover tightly with foil.
3). Bake 30-35 minutes or until hot and bubbly.
4). Remove from oven. Uncover, sprinkle with the reserved 1/2 cup of cheese. Return to oven, bake uncovered about 5 minutes longer or until cheese is melted.
Top with tomatoes and shredded lettuce if desired.
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