Recipe: Chicken Sour Cream Enchiladas
Ingredients
- 1 cup sour cream
- 1 cup cream of chicken soup
- 2 cups chicken, cooked, shredded
- 1/3 cup green chiles, diced
- 1/4 teaspoon cumin
- 8 corn tortillas
- 2 green onions, diced
- 1 cup cheddar cheese, grated
- Cooking Oil
Instructions
- In a small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping.
- Combine remaining half with chicken, green chiles and cumin; blend well.
- Heat oil.
- Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture into each tortilla and roll to close.
- Place rolled tortillas, folded side down into a greased baking dish.
- Top with remaining sour cream, green onions and grated cheese.
- Microwave on MEDIUM 5 to 8 minutes or until heated through, or bake at 350 degrees for 25 minutes.
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
