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Sour Cream Chicken Enchiladas
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2 or 3 chicken breasts, cooked and chopped
2 10 1/2oz. cans cream of chicken soup
1 cup sour cream
1 cup plain yogart
1 4oz. can chopped green chilies
3/4 cup chopped onions
3 cups grated cheese(Mozzarella/Cheddar)
sliced ripe olives
1 dozen corn or flour tortillas (8in.)
Oil
Salsa
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Warm chicken, soup, creams and chilies. Heat oil in fry pan. Dip each tortilla in oil till soft and drain on paper towel. Spread a thin layer of mixture over bottom of 9x12 in. pan. Place layer of cream mixture down middle of each tortilla. (Reserve some mixture for top.) Sprinkle with grated cheese (reserve some for top). Roll up tortilla and place seam side down in prepared pan. Pour remaining mixture over top of rolled tortillas and sprinkle with remaining cheese. Bake at 350F 25-30 minutes. Garnish with black olives and salsa. Serve with a green salad.
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Preparation Time: 50 min |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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J.A. H-Lehmann
Washington
United States |
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| This recipe has been viewed 10406 times. |
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