Sour Cream Chicken Enchiladas - cooking recipe
Ingredients
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3 1/2 c. sour cream
2 c. cooked chicken, cut up
2 (4 oz.) cans mushroom stems and pieces, drained
1 (4 oz.) can diced green chilies, drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 flour tortillas
1/3 lb. Cheddar cheese, shredded
Preparation
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In 13 x 9-inch baking pan, spread 1 cup sour cream.
In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients.
Cook over low heat, stirring occasionally until heated through.
Along center line of tortilla, spread 1/4 cup chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan; repeat.
Preheat oven to 450\u00b0.
Spread enchiladas with remaining sour cream, then sprinkle with cheese.
Bake 8 minutes or until cheese is melted. Serves 6.
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