Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 1 chicken, boiled, boned and cut into bite size pieces, 12 flour tortillas (in nwt - corn tortillas), 1 small onion, chopped, 1 small can green chilies, diced and 1 small can diced black olives, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Combine all ingredients.
Save enough to spread over top of casserole.
Fill each tortilla with mixture and roll.
Spread top with leftover mixture.
Bake at 350Β° for 45 minutes.
Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
They freeze well, too.
π· Perfect Pairings
Complete your meal with these
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