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Sour Cream Enchiladas

Party.Freak's picture
  Chicken breasts 1 1⁄2 Pound
  Cream of chicken soup 2 Cup (32 tbs)
  Sour cream 1 Cup (16 tbs)
  Minced onion 1 1⁄2 Teaspoon
  Canned green chilies 8 Ounce (Two 4 Ounce Cans)
  Cooking oil 1⁄2 Cup (8 tbs)
  Prepared tortillas 1 Dozen
  Shredded sharp cheddar cheese 1 Cup (16 tbs)

Preheat oven to 350°.
Boil chicken in water until tender.
Remove skin; cut into bite-sized strips.
Heat together soup, sour cream, onion and chilies for about 5 minutes.
Meanwhile, heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mix.
Roll up.

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1 Comment

kprice's picture
The directions are incomplete. No mention of what to do with the cheese. Nothing about what to do after you've rolled up the tortillas. Nothing about how long to cook. I put a thin layer of the soup mix in the bottom of my baking dish and, since I've got a bunch of the soup mix left over I'm going to spoon some on top then sprinkle with the cheese (I also put a small amount of cheese into each tortilla after spooning in the soup mix) before putting it into the oven. Hopefully it works out.
Sour Cream Enchiladas Recipe