Savor the taste of Mexico with Chicken Sour Cream Enchiladas. This casserole-style dish blends seasoned chicken, creamy sour cream, and melted cheese into a delicious and family-approved meal.
Ingredients:
2 cans (10 3/4 ounces each) of cream of chicken soup (or use 1 can of cream of chicken and 1 can of nacho cheese soup for a twist)
2 cups of cooked, shredded chicken
1 can (4 ounces) of chopped green chilies
2 cups of grated cheddar cheese
12 medium-sized corn tortillas
1 cup of sour cream
1/4 teaspoon of salt
1/2 cup of chopped green onions (including tops)
Vegetable oil
Directions:
Step 1: Preheat your oven to 350°F.
Step 1: For the sauce, combine the soup (undiluted), shredded chicken, green chilies, green onions, and salt in a medium saucepan. Heat the mixture until warmed through.
Step 1: Remove the saucepan from heat and stir in the sour cream and cheese until well mixed.
Step 2: In a medium to large skillet, heat a few tablespoons of vegetable oil over medium heat.
Step 3: Dip each tortilla into the hot oil briefly to soften, then place it on a plate. Spread about 2 heaping tablespoons of the sauce mixture down the center of the tortilla and roll it up.
Step 4: Place the rolled tortilla seam-side down in a greased 9×13-inch glass baking dish.
Step 5: Repeat with the remaining tortillas, adding more oil to the skillet as needed.
Step 6: Pour the remaining sauce over the top of the rolled tortillas. If desired, sprinkle extra cheese on top. Sliced black olives can also be added for extra flavor.
Step 7: Bake the casserole uncovered in the preheated oven for 25 minutes, or until it’s hot and bubbly.
Step 8: This recipe serves 4 to 6 people and pairs well with refried beans and fresh guacamole or avocado slices.
Enjoy your meal!