Sour Cream Chicken Enchiladas

 

My friend Bea, recently mentioned that her husband had made their favorite Sour Cream Chicken Enchilada recipe, and I asked her if it was a good one.  She said that it's the only one that she has ever used, and it came from a neighbor who had shared it in a cookbook. 

 

Yield: 20 enchiladas

Author: Kitty, but recipe is from my friend, Bea

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Sour Cream Chicken Enchiladas

I happen to love sour cream chicken enchiladas, and have always searched for a great recipe. I think I found it!!

Ingredients:

• 1 chicken, cooked, boned, and cut into bite sized pieces (see Note)
• 2 cans cream of chicken soup
• 2 cups sour cream
• 1 cup chicken broth
• 2 cans chopped green chilies
• 1 pkg. flour tortillas (mine had 20 and I used all of them)
• 1 lb. grated  Jack cheese ( I used a Mexican cheese blend)

Instructions:

1. Mix the soup, sour cream, broth, and green chilies.  Warm the mixture slightly. 
2. Place chicken in the middle of the tortillas (I actually place it towards one end).  Add a spoon of sauce, and then a sprinkle of cheese.  Roll the tortilla and place in a buttered  9 x 13" pan (I used three square pans).
3. When all tortillas have been used, cover with the remaining sauce and cheese.  Cover with foil.  Bake at 350 degrees for 30 minutes until hot and bubbly.  This freezes well.

Notes:

I used a rotisserie chicken, but you could use 2 cooked breasts and a couple of cooked chicken thighs. Since the recipe freezes well, I put two pans in the freezer to use as needed.

Created using The Recipes Generator

 

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