Jun 4, 2008
Sour Cream Enchiladas
This recipe is very quick, easy are REALLY good! It's one of my kids' favorites!
3-4 chicken breasts, fat trimmed off, then wrapped in tin foil (individually)
1 carton sour cream (large)
1 can cream chicken soup
1 can green chilies, drained
black pepper to taste
salt to taste
shredded cheese, divided
1-cook individually wrapped chicken breast in the oven at 375, or until pink is gone. Shred w/ a fork
2-In a medium bowl combine sour cream, soup. set aside 1 1/2 cups
3-After reserving the 1 1/2 cups continue to mix shredded chicken, green chilies, pepper, salt, olives and 1 cup shredded cheese to the remaining soup mixture.
4-Stir well and coat evenly
5- Lay out tortillas in a greased baking dish, and fill them with as much mixture you would like
6-When the pan is full, top with the 1 1/2 cups reserved sauce. Then cover with remaining shredded cheese.
7- Bake in the oven at 375 until bubbly, and cheese is melted.
*I serve this with spanish rice. Makes for a great meal!