Sour Cream Chicken Enchiladas

 

When You Are Tired of Red Sauce:

I love enchiladas with traditional sauce.  My dad made the best! It wasn’t until I was married that I was introduced to the “white kind.” It has been a much welcomed addition to my Mexican meal planner.

Ingredients

  • 10 burrito sized flour tortillas
  • ½ cup chopped green onion
  • 2 cups grated cheese
  • 2 cups chicken, cooked and shredded
  • 2 cans cream of chicken soup
  • 1 can chopped green chili’s
  • 1 cup sour cream

Step by Step Instructions

Step 1

Mix together soup and sour cream. Set aside one cup for top and bottom of enchiladas. Spread about a 1/4 cup on the bottom of your baking dish.

Step 2

Add chicken, chili’s, onion and most of the cheese to remaining mixture. 

Step 3

Put chicken mix in tortillas, roll.  Place side by side in dish lightly covered with half of the reserved soup mixture.  Cover enchiladas with remaining soup/sour cream mixture.  

Step 4

Bake at 350°F for 20 minutes. Add remaining cheese to the top and finish in the oven for 5 more minutes.

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